Caffeine Free Herb-Poached Chicken
Gentle, fragrant, and deeply satisfying, this poached chicken is the kind of meal that feels like a reset button after a hectic week. Bone-in thighs and drumsticks simmer low and slow in water with carrots, parsnips, and a generous bundle of fresh thyme, rosemary, and parsley — building a broth that's light but surprisingly rich in flavor. The technique is all about patience: a bare simmer rather than a rolling boil keeps the meat incredibly tender and juicy instead of tough and stringy. Everything on the ingredient list is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. The vegetables soak up all those herby, savory notes as they cook, making them just as worth eating as the chicken itself. A ladle of that golden broth poured right over the top ties the whole bowl together beautifully. It's simple, nourishing cooking at its best.
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Learn more →Ingredients
4 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and/or drumsticks)
- 6 cups water
- 2 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 2 sprigs fresh rosemary
- 1 tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the chicken pieces in a single layer in a large pot or Dutch oven. Add the water, carrots, parsnips, thyme sprigs, parsley sprigs, rosemary sprigs, and salt.
- 2
Bring the pot to a gentle simmer over medium heat, skimming any foam that rises to the surface during the first 5 minutes.
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