You did! Or at least, you will.
Poached Chicken… ah, does even the very thought of it fill you full of dread and make you think of a dry and rubbery old bird (no, not your mother-in-law) with no flavor that you wouldn’t even buy as a novelty toy let alone put in your mouth? Well, you’d be right! Just kidding. “So how do I poach the poulet?” I hear you cry from across the street. Fear not, all is about to become clear. This recipe will teach you all you need to know and hopefully change your mind about poached chicken. You can look forward to a moist bird with succulent juices that you’re sure to want to chow down on again and again.
4 skinless, boneless chicken breasts (about 2¼ pounds)
3 medium carrots, peeled, cut into 1½-inch irregular pieces
1 head of garlic, split crosswise
1 tablespoon salt
⅔ cup dill fronds, divided
1 tablespoon fresh lemon juice
Freshly ground black pepper
Olive oil (for drizzling)
1. Bring chicken, carrots, garlic, salt, ⅓ cup dill, and 5 cups water to a bare simmer in a medium pot over medium heat. (It will take some time for the liquid to come to a simmer…be patient. If you rush it, the chicken will be tough.)
2. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes.
3. Meanwhile, coarsely chop remaining ⅓ cup dill.
4. Remove pan from heat and stir in lemon juice; pick out and discard dill.
5. Transfer chicken and garlic to a cutting board and let cool slightly.
6. Smash garlic using the side of a chef’s knife and stir back into poaching liquid.
7. Cut chicken crosswise into thin slices.
8. Divide chicken among bowls.
9. Pour some of the poaching liquid over chicken, then top with chopped dill, pepper, and a drizzle of oil.