Pork Free Herb-Poached Chicken

Total time55 min

Prep time15 min

Cook time40 min

4.7

(5)

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 sweet root vegetables. 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 silky and fragrant. The technique is straightforward — just bring everything to a gentle simmer, skim the foam, and let the heat do the work until the chicken hits 165°F. Because every single ingredient here is clean and unfussy, there is no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The vegetables soak up all that herby goodness as they cook, so they are just as much the star as the chicken itself. Ladle the broth right over the top and finish with a handful of fresh parsley for a dish that looks and tastes far more impressive than the effort required.

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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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