Low FODMAP Herb-Poached Chicken
Gentle, fragrant, and deeply satisfying, this poached chicken is the kind of meal that feels restorative the moment it hits the table. Bone-in thighs and drumsticks are simmered low and slow in water with carrots, parsnips, and a bundle of fresh thyme, rosemary, and parsley — no onion, no garlic, no hidden triggers that can derail a sensitive gut. The result is incredibly tender chicken bathed in a light, herb-scented broth that tastes far more complex than its short ingredient list suggests. Keeping the heat at a bare simmer rather than a rolling boil is the key move here, coaxing out flavor without toughening the meat. The carrots and parsnips soften beautifully in the broth and make the dish feel complete without any additions. It's the kind of clean, nourishing cooking that proves eating around digestive sensitivities doesn't mean sacrificing comfort or depth of flavor.
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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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