Coconut Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-laced version proves exactly why. Bone-in chicken pieces simmer low and slow in a fragrant broth with carrots, parsnips, and a generous bundle of fresh thyme, rosemary, and parsley until the meat is impossibly tender and the liquid transforms into something you'll want to spoon up every last drop of. There's no cream, no coconut milk, no exotic fats — just clean, wholesome ingredients that let the herbs and vegetables do all the heavy lifting. For anyone navigating a coconut sensitivity or allergy, this kind of recipe is a genuine relief because there's nothing hidden in the method or the ingredient list to second-guess. The result is deeply savory and comforting in the way only a slow-cooked pot of chicken can be. Ladle the broth and softened vegetables right over the chicken for a complete, nourishing bowl that feels like a proper meal without any fuss.
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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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