Now, I am back to poaching, but for a batch of Rich’s mom’s chicken enchiladas, and am going with boneless, skinless chicken thighs; mostly because I think they have a bit more flavor than breasts.
I also switched up my poaching method, just a bit; adding oil-packed sun-dried tomatoes to the poaching liquid – and using some of those tomatoes to chop with the chicken.
Nice! And, of course, you also get chicken stock to use in other recipes, so, bonus!
•20 oz boneless, skinless chicken thighs
•1 jar (6.5 oz) sun dried tomatoes in oil
•6 baby-cut carrots
•2 cloves garlic, minced
•1 tbsp lemon juice
•1 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp dried oregano
•1 bay leaf
•5 cups water
Add all of the ingredients to a large pot – do not drain the oil from the sun dried tomatoes, add that to the pot as well – and bring to a low boil over medium heat.
Note: do not try to rush things by bringing the pot to a boil over high heat – that way leads to tough chicken.
Reduce the heat to low, cover, and continue to simmer for ten to twelve minutes, until the chicken is cooked through.
Remove the chicken to a platter with some (or all) of the tomatoes and set aside to rest for five minutes before slicing.
Note: you can do this bit up to two days before you plan on using your poached chicken, so, again, don’t rush it.
Strain the stock, transfer to jars, and stash in the fridge until needed.