Poached Chicken Thighs
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Poached Chicken Thighs
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Learn how to make the juiciest poached chicken thighs with this very simple recipe!
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Ingredients
- 1 pound chicken thighs boneless, skinless
- 3-4 cups water cold
- 1 teaspoon salt
- 2 teaspoons peppercorns
- 1 teaspoon thyme optional, dried
- herbs of your choice
- Spices of your choice
Instructions
- Place the chicken thighs in a large soup pot. Add 3-4 cups 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.
- Bring the water to a low boil over medium heat, then use a pair of tongs to flip the chicken pieces.
- Place a lid over the pot and remove it from the heat. Let the chicken sit in the hot water for 10 minutes or until cooked through, and it reaches an internal temperature of 175F.
- 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 Information
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Serving
0.75 cup
Calories
141kcal
(7%)
Carbohydrates
2g
(1%)
Protein
22g
(44%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
108mg
(36%)
Sodium
692mg
(29%)
Potassium
309mg
(7%)
Fiber
1g
(4%)
Sugar
0.02g
(0%)
Vitamin A
49IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 0.75 cup | |
| Calories | 141kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 692mg | 29% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 0.02g | 0% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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