Poached chicken may not be the most appetizing looking dish in the world, but everyone knows that we shouldn’t judge a book by its cover.
Even though I totally judge books by their covers. Shh.
But this is poached chicken, so just don’t judge it. Even though it’s not a book and doesn’t have a cover.
Poaching is just another low fat and easy way to cook chicken. For some reason, I never think to poach chicken unless I’m making a chicken stock, but it does make a nice and basic meal. If you’re just starting to get comfortable in the kitchen I think poaching chicken is a relatively simple dish to make that won’t hinder your confidence. Plus, you’ll end up with some chicken stock in the end.
Plus it makes your kitchen smell yummy, and can be used in hundreds of dishes.
Poached Chicken Breasts (serves 2 or yields about 3-4 cups shredded chicken, depending on size)
2 boneless, skinless chicken breasts
5 cups water
1 medium onion, sliced
2 cloves garlic
1/2 tsp oregano
1/2 tsp salt
Bring water, onion, garlic and salt to a bowl. Add chicken breasts and oregano.
Turn down the heat and simmer, partially covered for 35-40 minutes.
When finished cooking, remove chicken with a slotted spoon, if using in another dish shred with two forks, if not, serve. Strain liquid and reserve for stock.
Soon, I’ll be posting a favourite recipe of mine to use this poached chicken in.