Celery Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-scented chicken proves exactly why. Bone-in thighs and drumsticks simmer low and slow in a fragrant bath of fresh thyme, rosemary, and parsley alongside sweet carrots and earthy parsnips, building a broth that's almost too good to leave in the pot. The result is incredibly tender, pull-apart chicken that tastes like it took far more effort than it actually did. Many classic poached chicken recipes lean on celery as a foundational aromatic, but here the parsnips and trio of fresh herbs do all that heavy lifting — and then some. There's no need to scan ingredient labels or worry about hidden vegetable blends; every component is straightforward and easy to verify. A final ladle of the golden broth over the platter keeps everything moist and makes the dish feel genuinely restaurant-worthy. It's the kind of simple, nourishing meal you'll want on regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!