Poitrine de volaille pochee (Poached chicken breast)

By Craig Claiborne and Pierre Franey

Published February 20, 1982

Total Time
15 minutes
Rating
4(20)
Comments
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Ingredients

Yield:One poached chicken breast

  • 1 chicken breast, about 1 pound

  • 2 cups water, approximately

  • ¼ cup coarsely chopped carrot

  • ¼ cup coarsely chopped onion

  • ¼ cup coarsely chopped celery

  • 1 bay leaf

  • ¼ teaspoon dried thyme

  • Salt, if desired

  • Freshly ground pepper to taste

  • 3 sprigs fresh parsley

Ingredient Substitution Guide

Preparation

  1. Step 1

    Put the chicken breast in a saucepan and add water to barely cover. Add the remaining ingredients.

  2. Step 2

    Cover and bring to the boil. Let simmer 10 minutes. Remove from the heat and let stand until ready to use. Drain and reserve the broth for use in another dish. There should be about two cups.

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Ratings

4 out of 5
20 user ratings
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Comments

Denise

Perfectly moist poached chicken. I added tarragon in place of the thyme.

Beth

Simple and lovely. Trust the timing. Makes a delicious broth to use later.

Janet

Very easy & delicious. Finished breasts were very moist too. I used mine on homemade Caesar salad but they'd be perfect for a mayo chicken salad, chicken sandwiches or just on their own for dinner. Froze the reserved broth for use later in the Fall.

Beth

Simple and lovely. Trust the timing. Makes a delicious broth to use later.

Denise

Perfectly moist poached chicken. I added tarragon in place of the thyme.

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