Today, I learned how to properly poach chicken.  (or, as Michael the grammar police has just pointed out, how to poach chicken properly.  Sometimes the lovely boy really ruins my fun ;))

And I realized, I’ve been doing it wrong all along.  All my life.  I’ve been mis-poaching chicken.  I’ve been boiling the life out of it.  Rather than boiling for a short amount of time and THEN removing it from the heat to cook.  It has been an AHA! moment for me and completely changed my outlook on boiled chicken.  It is so moist and flavorful this way.

And here is what I made with our delicious poached chicken:

Hummus, Carrot and Arugula Chicken Sandwiches
(recipes courtesy of Everyday Food – Jan/Feb 2010)



– Sliced poached chicken (recipe below)
– Rustic country bread (I used Whole Wheat Tuscan Pane from Trader Joe’s)
– Arugula
– Shredded Carrots
– Hummus (I recommend Trader Joe’s Mediterranean Hummus…sooooo good!)
– Cherry tomatoes (I added these.  You don’t have to if you don’t like tomatoes.)



Spread hummus on bread. Top with arugula, sliced poached chicken, shredded carrots and sliced cherry tomatoes.  Salt and pepper to taste.  Eat! 🙂

Recipe for Basic Poached Chicken:


– 1/2 onion, halved
– 1 medium carrot, cut into thirds
– 2 celery stalks, cut into thirds
– 2 garlic cloves
– 1/2 lemon sliced
– Salt, Pepper
– 3 sprigs of thyme or parsley (I used Dill, however)
– 2-4 Boneless, skinless chicken breasts


– In large pot, combine all ingredients.  Cover with water by about 1-2 in.  Bring to boil over high.
– Add chicken and return to a boil.  Cook 3 mins, then cover and remove from heat.
– Let stand 15-18 mins, flipping chicken halfway through.  Remove immediately.