Jamie Oliver’s Poached Chicken is a simple, healthy, and versatile recipe perfect for creating tender, juicy chicken that can be used in salads, sandwiches, or served as a light main course. This method gently cooks the chicken in a flavorful broth, infusing it with aromatics and ensuring it stays moist and delicious.
What Is Jamie Oliver’s Poached Chicken?
Poached chicken is a gentle cooking method where chicken is simmered in a broth with aromatics like herbs, garlic, and vegetables. Jamie Oliver’s version focuses on simplicity and freshness, yielding perfectly cooked chicken that’s soft, succulent, and packed with natural flavors.
Other Popular Recipes
- Jamie Oliver Pizza Dough 5 Ingredients
- Jamie Oliver Vegan Gravy
- Jamie Oliver Thai Green Chicken Curry
Why You’ll Love This Recipe
- Healthy and Light: Uses no added fats and retains the chicken’s natural juices.
- Versatile: Perfect for meal prep or as a base for salads, tacos, or wraps.
- Easy to Make: Requires minimal hands-on time and simple ingredients.
- Flavored with Aromatics: The poaching liquid infuses the chicken with a depth of flavor.
- No-Fail Method: Guarantees tender, juicy chicken every time.
Ingredients Needed to Make Jamie Oliver’s Poached Chicken
- 2 large chicken breasts (boneless and skinless) – Tender and lean.
- 1 liter water or chicken stock – For poaching the chicken.
- 1 carrot (chopped) – Adds sweetness to the broth.
- 1 celery stalk (chopped) – Provides a savory base.
- 1 small onion (halved) – Enhances the flavor.
- 2 garlic cloves (smashed) – Infuses subtle aroma.
- 1 bay leaf – Adds an earthy, herby note.
- 5-6 black peppercorns – For mild heat and depth.
- 1 sprig of fresh thyme or parsley – For herbal freshness.
- Salt to taste – Seasoning for the broth.
Equipment Needed
- Large saucepan or pot – To poach the chicken.
- Slotted spoon – For removing the chicken from the liquid.
- Sharp knife – For slicing the cooked chicken.
Instructions to Make Jamie Oliver’s Poached Chicken
Step 1: Prepare the Broth
In a large saucepan, combine the water or chicken stock, carrot, celery, onion, garlic, bay leaf, peppercorns, and thyme or parsley. Bring the mixture to a gentle boil over medium heat.
Step 2: Add the Chicken
Once the broth is simmering, carefully lower the chicken breasts into the pot. Reduce the heat to low to maintain a gentle simmer.
Step 3: Poach the Chicken
Cover the pot with a lid and poach the chicken for 15-20 minutes, or until it reaches an internal temperature of 74°C (165°F).
Step 4: Rest the Chicken
Remove the chicken breasts from the broth using a slotted spoon. Let them rest on a plate for 5 minutes before slicing or shredding.
Step 5: Strain the Broth (Optional)
If desired, strain the poaching liquid through a fine sieve to use as a light soup or base for sauces.
What Goes Well with Jamie Oliver’s Poached Chicken
- Salads: Add shredded chicken to a green salad or grain bowl.
- Wraps and Sandwiches: Slice the chicken for sandwiches or wraps.
- Rice or Pasta: Serve over steamed rice or toss with pasta and a light sauce.
- Soups: Use the chicken and strained broth to create a flavorful soup.
- Vegetables: Pair with steamed or roasted vegetables for a complete meal.
Expert Tips for the Best Poached Chicken
- Keep the Heat Low: Poach at a gentle simmer to prevent the chicken from becoming tough.
- Don’t Overcrowd: Cook the chicken in a single layer to ensure even poaching.
- Check for Doneness: Use a meat thermometer to ensure the chicken is fully cooked.
- Use Fresh Ingredients: Fresh aromatics and herbs enhance the broth’s flavor.
- Repurpose the Broth: Save the poaching liquid for soups or sauces.
Easy Variations of Jamie Oliver’s Poached Chicken
- Asian-Style Poached Chicken: Add ginger, star anise, and soy sauce to the broth.
- Lemon-Herb Poached Chicken: Include slices of lemon and rosemary in the liquid.
- Spicy Version: Add a pinch of chili flakes or a sliced jalapeño for heat.
- Coconut Broth: Use coconut milk instead of water or stock for a creamy twist.
- Vegetarian Broth Base: Use vegetable stock for a lighter, plant-based flavor.
Best Practices to Store Jamie Oliver’s Poached Chicken
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the cooked chicken in portioned bags for up to 3 months.
- Reheat Gently: Warm the chicken in the poaching liquid to maintain moisture.
How Can I Make Jamie Oliver’s Poached Chicken Healthier?
- Use Low-Sodium Stock: Opt for low-sodium broth or water to reduce salt.
- Skip the Salt: Use herbs and spices for flavor instead of added salt.
- Add Vegetables: Include more carrots, celery, or leeks for extra nutrients.
- Trim Excess Fat: Remove any visible fat from the chicken before poaching.
Nutrition Value (Per Serving)
- Calories: 120 kcal
- Fat: 2g
- Carbohydrates: 2g
- Protein: 24g
- Fiber: 0g
FAQs
Can I Use Chicken Thighs Instead of Chicken Breasts for Poaching?
Yes, chicken thighs can be poached using the same method. They may take a few minutes longer to cook, but they remain tender and flavorful due to their higher fat content.
How Do I Know When Poached Chicken Is Done?
Poached chicken is done when the internal temperature reaches 74°C (165°F) as measured with a meat thermometer. The meat should be opaque and easy to shred or slice.
Can I Reuse the Poaching Liquid?
Yes, the poaching liquid can be strained and reused as a base for soups, stews, or sauces. Store it in the fridge for up to 3 days or freeze for longer storage.
How Do I Keep Poached Chicken from Drying Out?
Keep the heat low to ensure the chicken is gently simmered, not boiled. Remove the chicken as soon as it’s cooked through, and let it rest to retain its juices.
Final Words
Jamie Oliver’s Poached Chicken is a simple yet versatile recipe that’s perfect for meal prepping or creating a light and healthy dinner.
Give it a try for an easy, no-fuss meal that fits any occasion!
More By British Baking Recipes
- Mary Berry Apple Sauce
- Mary Berry Christmas Canapes
- Jamie Oliver Cheese Muffins
- Mary Berry Christmas Sprouts And Peas
Jamie Oliver Poached Chicken
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Poaching
- Cuisine: International
Description
Poached chicken is a gentle cooking method where chicken is simmered in a broth with aromatics like herbs, garlic, and vegetables. Jamie Oliver’s version focuses on simplicity and freshness, yielding perfectly cooked chicken that’s soft, succulent, and packed with natural flavors.
Ingredients
- 2 large chicken breasts (boneless and skinless) – Tender and lean.
- 1 liter water or chicken stock – For poaching the chicken.
- 1 carrot (chopped) – Adds sweetness to the broth.
- 1 celery stalk (chopped) – Provides a savory base.
- 1 small onion (halved) – Enhances the flavor.
- 2 garlic cloves (smashed) – Infuses subtle aroma.
- 1 bay leaf – Adds an earthy, herby note.
- 5–6 black peppercorns – For mild heat and depth.
- 1 sprig of fresh thyme or parsley – For herbal freshness.
- Salt to taste – Seasoning for the broth.
Instructions
Step 1: Prepare the Broth
In a large saucepan, combine the water or chicken stock, carrot, celery, onion, garlic, bay leaf, peppercorns, and thyme or parsley. Bring the mixture to a gentle boil over medium heat.
Step 2: Add the Chicken
Once the broth is simmering, carefully lower the chicken breasts into the pot. Reduce the heat to low to maintain a gentle simmer.
Step 3: Poach the Chicken
Cover the pot with a lid and poach the chicken for 15-20 minutes, or until it reaches an internal temperature of 74°C (165°F).
Step 4: Rest the Chicken
Remove the chicken breasts from the broth using a slotted spoon. Let them rest on a plate for 5 minutes before slicing or shredding.
Step 5: Strain the Broth (Optional)
If desired, strain the poaching liquid through a fine sieve to use as a light soup or base for sauces.
