Poached Chicken Thighs
Learn how to make the juiciest poached chicken thighs with this very simple recipe!
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Ingredients
- 1-1 ½ pounds chicken thighs, boneless, skinless
- 4 cups cold water
- 1 teaspoon salt
- 2 teaspoons peppercorns
- 1 teaspoon dried thyme, optional
- Herbs and spices of your choice
Instructions
Prep:
- Place the chicken thighs in a large soup pot and cover with cold water, enough to cover the chicken by 2 inches.
- Generously season the water with salt, peppercorns, thyme, and your choice of spices and herbs.
Poach:
- Bring the water to a low boil over medium heat, then use tongs to flip the chicken pieces.
- Cover the pot with a lid and turn off the heat. Let the chicken sit in the hot water for 12 to 15 minutes, or until cooked through and the internal temperature has reached 175F. Thicker thigh pieces will take longer than thinner cuts.
Slice, shred, or dice:
- Remove the chicken thighs from the water and set them on a large cutting board. Allow it to rest for 5 minutes before slicing, shredding, or dicing.
Nutrition
Serving: 0.75 cup | Calories: 141kcal | Carbohydrates: 2g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 692mg | Potassium: 309mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
