I make this quite often, so I was surprised that I had not reported on it here. This is one of their simple poached chicken recipes that relies on the flavors of the poaching liquid and the texture of the chicken in the end.
I always use chicken pieces instead of a whole chicken – for this version, usually thighs, but legs this time.
The last few times, I cooked this sous vide, which yielded the perfect texture. But I’ve been off sous vide for a bit, so I poached it on low heat this time.
I always taste the poaching liquid for balance before adding the chicken, as my soy sauce and wine may change from one time to the next.
