Wheat Free Herb-Poached Chicken
Gentle poaching is one of the most underrated cooking techniques, and this herb-scented 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 too good to be a byproduct. The result is impossibly tender, juicy chicken that practically falls off the bone — no breading, no flour, no thickeners of any kind. That simplicity is exactly what makes this dish such a natural fit for anyone avoiding wheat, since there's genuinely nothing to swap out or second-guess. Every ingredient here is clean and whole, so you can focus entirely on getting that bare simmer right and watching the magic happen. Ladle the broth and soft vegetables right over the chicken for a complete, comforting bowl that feels like it took far more effort than it did.
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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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