Pistachio Free Herb-Poached Chicken
There is something deeply comforting about a pot of chicken slowly simmering on the stove, filling the kitchen with the scent of fresh herbs and savory broth. Bone-in, skin-on thighs and drumsticks are poached low and slow alongside carrots, parsnips, thyme, rosemary, and parsley until the meat is impossibly tender and the broth turns rich and fragrant. The vegetables soak up all that herby goodness as they cook, so by the time everything hits the bowl, you have a complete, nourishing meal with very little effort. Because the ingredient list is so clean and straightforward — nothing but whole vegetables, fresh herbs, water, and chicken — there is zero guesswork about hidden nuts or cross-contaminated seasonings sneaking in. This is the kind of recipe that feels restorative whether you are feeding a crowd on a cold evening or meal-prepping for the week ahead. Leftovers reheat beautifully, and the broth alone is worth saving for soups or grains.
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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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