Oats Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-forward 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 as nourishing as it is deeply savory. The result is impossibly tender meat that practically falls from the bone, bathed in a light, herb-scented cooking liquid that doubles as a rustic sauce. Every single ingredient here is naturally free from grains and grasses, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. It's the kind of clean, wholesome cooking that feels both restorative and genuinely satisfying — no substitutions or workarounds required. A scatter of fresh parsley over the top at the end keeps things bright and beautiful, making this just as fitting for a weeknight dinner as it is for a slow Sunday meal.
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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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