Mustard Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-scented version proves exactly why. Bone-in chicken pieces simmer low and slow in a fragrant bath of fresh thyme, rosemary, and parsley alongside sweet carrots and earthy parsnips, building a light, golden broth that tastes like it took all day. The result is impossibly tender meat that practically falls off the bone, with vegetables that have soaked up every bit of that herby goodness. For anyone navigating mustard avoidance, this recipe is a breath of fresh air — no condiments, no spice blends with hidden ingredients, just clean, whole-food flavors you can trust completely. It's the kind of dish that feels restorative and deeply satisfying without relying on anything complicated. Ladle the broth right over the chicken in shallow bowls and finish with a handful of fresh parsley for a meal that looks as beautiful as it tastes.
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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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