Poached Chicken

Name: Poached Chicken
Ingredients: 1 pound skinless and boneless chicken breast; 2 cups water; 1/4 cup dry white wine; 2 bay leaves; 1 teaspoon whole white peppercorns; 1 cinnamon stick; 2 garlic cloves, crushed; 2 jalapeno peppers, split and seeded; 1 small onion, peeled and studded with 4 cloves; 1 carrot, peeled and coarsely chopped; 2 teaspoons coarse salt

11 ingredients

7 steps

Ingredients

1 pound skinless and boneless chicken breast
2 cups water
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 cinnamon stick
2 garlic cloves, crushed
2 jalapeno peppers, split and seeded
1 small onion, peeled and studded with 4 cloves
1 carrot, peeled and coarsely chopped
2 teaspoons coarse salt

Directions

1

Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni.
2

Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil.
3

Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water.
4

Cook the chicken at a strong simmer for 20 minutes.
5

Turn off the heat and cool the chicken in the poaching liquid in an ice water bath.
6

When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve.
7

Bouillon may be strained and saved and used within 3 days to poach again.