The perfect tender poached chicken just needs patience and gentle cooking. 

Serves
2

Preparation

5min

Cooking

25min

Skill level

Easy
By
Average: 3.1 (55 votes)
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Ingredients

  • 2 L cold water
  • 1 bay leaf
  • 1 tsp thyme leaves,
  • ½ tsp black pepper
  • Zest of one lemon
  • 1 tsp salt
  • 2 chicken breasts 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place water, bay leaf, ginger, thyme, black pepper, lemon and salt into a pot and give a quick mix.

Add chicken, cover with a lid then slowly bring the pot to a simmer over 20 minutes; once simmered turn off and let chicken rest in the liquid for another 5 minutes. Slice and serve. 

The poaching liquid can be drunk like a clear soup. 

Serving suggestion: serve chicken with Guy's chickpea rainbow salad