Tree Nut Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-laced 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 almost as satisfying as the chicken itself. The result is impossibly tender meat that practically falls off the bone, bathed in a light, aromatic cooking liquid that doubles as a sauce. Every single ingredient here is naturally free of tree nuts — no swaps needed, no label-scanning required, just clean, wholesome cooking from start to finish. It's the kind of one-pot meal that feels restorative and nourishing without demanding much from the cook. A scatter of fresh parsley at the end adds a bright finish that makes the whole platter look like it came from a proper bistro kitchen.
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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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