Hazelnut 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 broth with carrots, parsnips, and a generous bundle of fresh thyme, rosemary, and parsley until the meat is impossibly tender and the whole kitchen smells incredible. The resulting broth is light but deeply savory, and ladling it over the chicken at the table makes for a presentation that feels far more elegant than the effort involved. Every single ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or cross-contamination anxiety to navigate — just clean, wholesome cooking from start to finish. It's the kind of one-pot meal that works equally well for a quiet weeknight dinner or when you want to feed a crowd something comforting and nourishing. Leftovers reheat beautifully, and the broth is practically a bonus soup waiting to happen.
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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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