I learned something this week, guys. Poaching meat is easy! I almost used the phrase “easy as pie,” but I never really understood that phrase because pie is kind of a pain to make. This was way easier than pie. And fun, in a way. Served with quinoa and some summer squash with the reduced poaching liquid poured over the top, it was an elegant week night meal that took about 40 minutes.
What you’ll use:
- 1 cup white wine
- 2 cups chicken broth (you could also skip the wine and use a flavor infused broth like i did.)
- 2 sprigs rosemary
- 1/2 onion, sliced
- salt to taste
- pinch of fresh ground black pepper
- pinch of cayenne
- 1 lemon, juiced
- 4 boneless, skinless chicken breasts
- 1 tbsp cold butter
- lemon wedges to garnish
This recipe makes 4 chicken breasts, but I only made two and used the same amount of poaching liquid, onion, etc. and it was fine.
What you’ll do:
-Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a skillet (pan should be just large enough to fit the 4 chicken breasts if you’re making that many, and deep enough to partially submerge the chicken. Mine was not fully submerged).
-Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F. I was a little worried about knowing when the chicken was done, but after a solid 15 minutes of poaching the chicken was no longer pink.
-When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat. Use this as a sauce for your chicken and sides. It really packs in the flavor.
And in three steps you’re done! Quinoa is just like rice – when the liquid’s absorbed it’s done. Topped with the sauce, it was an earthy but pleasant contrast.
Now that I can add poaching to my arsenal, I think I’ll go for braising next. Short ribs anyone?