POACHED CHICKEN BREASTS
I am so over the moon about this brilliant way of cooking. Thanks to Nagi my friend from afar and super-blogger of RecipeTinEats fame, I’ve found an ingenious way of saving energy and increasing my cooking options on our one-burner alcohol stove in the boat galley. This is my third time cooking with this method and each time the chicken came out fully cooked and so moist.
This time I added a chopped garlic clove and fresh rosemary to the water for added flavour.
Once the water was fully boiling, I dropped the covered pan into its little neoprene coat and went about cooking a side dish on the now liberated burner.
Tonight the side dish was crisp little potato stacks made on the stove top (recipe coming soon). I know that in our land galley I can whip up something on one burner while stirring up something else on another, while something else roasts happily in the oven, but to be able to put together juicy chicken slices and tasty potatoes from one burner and have them ready at the same time, well, I am thrilled!
Thirty minutes later we were sitting down to juicy slices of chicken with homemade cranberry sauce (recipe here)
I am one very happy Galley Kat and so is Captain who went back for seconds…twice!
- 2 boneless skinless chicken breasts
- Fresh herbs and garlic cloves (optional)
- Remove chicken from refrigerator 30 minutes before cooking.
- Bring water to boil (enough in the pot to fully cover the chicken, about 2" above)
- When water reaches boiling point, drop chicken in and return to a full boil.
- Removed from heat and keep covered (no peeking) for 20 minutes.
- I've kept it up to 30 minutes without loss of moisture.
- Slice and serve with your favourite sauce and side dish