[Nova21]

I have two chicken breasts I want to poach.I have looked up a few techniques, and there seem to be two options.

Is it best to put them in a pan of boiling water, then lower to a simmer, cover and take off heat for twenty minutes and let them cook.

Second option, put them in pan of cold water, bring water to the boil and then let them simmer for 20 minutes on a gentle heat?

Thanks in advance

[Waffles]

You can poach chicken!?

[Welsh-lad]

- Make sure the farmer's dogs are asleep
- Open the henhouse door very quietly

[molliepops]

I would do the pan of cold water etc with a stock cube and onions and carrots .

[Utopian Girl]

Didn't they do them on a weekend programme, Saturday Kitchen or something & poached them in a stock - coconut or milky style stock?

I'll stand corrected btw.

[degsyhufc]

You've got two.
Do one one way and the other the other.

[AppleJuice:)]

Depends how big they are, leave them 20 mins then take them out and check them by cutting them to see if they are white all the way through.

Why do you wanna poach them though? It's easier to microwave them if you just want them cooked.

[Nova21]

Thanks all... I just fancied cooking them in a different way to frying or roasting in oven..

I put them in cold water with dried thyme and tarragon and a bit of chicken stock cube... Covered, brought to the boil, then turned heat right down and v gentle simmer for about 12 mins covered. Then took off the heat and let cool for about 10 mins in the water...
Served with lettuce and tomato... perfect lunch!

[stud u like]

Some noilly prat and half a bottle of sancerre.

[Sad_BB_Addict]

Jamie poaches the chicken in minestrone soup
http://scrapbook.channel4.com/bookma...b09659197fda13

[Jambo_c]

I do this recipe that is lovely and it is mostly poaching the chicken.

Get a nice size saucepan, big enough to fit the breasts in snugly.
Fry some sliced spring onion and garlic for a few minutes, add some chopped tarragon and then put the chicken in and cook for about 5 minutes. Turn the chicken breasts over and add white wine, just enough to almost cover the chicken. Let this cook for around 15-20 mins. Take the breasts out and keep them warm then add double cream and more tarragon to the wine, season and warm through. Use this as the sauce with the chicken.

The chicken always comes out really moist and the sauce is very tasty. It's nice with mash done with the rest of the cream and some veg.

[walterwhite]

Quote:

Originally Posted by Waffles

You can poach chicken!?

Is this a joke?