Pecan Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-infused chicken proves exactly why. Bone-in thighs and drumsticks slowly simmer 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 low-and-slow approach keeps the meat incredibly tender and juicy without any fuss — just a watchful eye and a thermometer to hit that perfect 165°F. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. It's the kind of clean, wholesome meal that works just as well on a quiet weeknight as it does when you're cooking for someone with specific dietary needs. Ladle the broth and vegetables right over the chicken for a rustic, nourishing bowl that feels both simple and special.
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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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