Poaching is an often-overlooked cooking technique. Gently simmering foods like chicken in flavorful liquid helps retain the chicken’s moisture and nutrients, infusing it with subtle flavor. Chamomile, ginger, agave, salt, and pepper give this broth a savory and sweet appeal. Moving into spring, this cooking technique (and these flavors) are perfect for a light and warm meal.
Chamomile Ginger Poached Chicken (Dairy-Free, Gluten-Free) Recipe
Serves 4
INGREDIENTS
4 boneless, skinless chicken breasts
6 cups water or enough to just cover chicken
3 tbsp kosher salt
8 chamomile tea bags
1 tbsp grated ginger root
2 ½ tbsp agave
1 tbsp peppercorns
1 lemon for zesting
INSTRUCTIONS
- Combine all ingredients except lemon in a 5-6 quart sauté pan or pot with enough bottom surface area so chicken is not crowded.
- Over medium heat bring to a subtle boil. Reduce heat to medium-low or a gentle simmer. Flip chicken after 10 minutes. Continue to cook another 8-11 minutes. Internal temperature should just reach 160 degrees.
- Remove chicken and place on a cutting board to rest for 4-5 minutes before slicing. Ideal internal temperature for chicken consumption is 165 degrees. Slice chicken on the diagonal and finish with lemon zest to serve.
Story and recipe by Kristen Palmer / Styling by Anna Franklin / Photography by Dave Bryce
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