There are lots of ways to cook chicken - roasting, baking, barbecuing - but if you're going to use the chicken in some other recipe, particularly a cold one like chicken salad, I've found that poaching is the best. (See my caveat below.) The trick is to get it done, but not too done. There's nothing worse than dried-out chicken. Then you have to use lots of mayonnaise to disguise this problem and mayonnaise, these days, is a problem in itself.
Poaching allows the chicken to cook slowly and keeping it in the poaching liquid while it cools helps to keep it moist. You might want to cut into a piece at the end of the process, just to be sure it's done. You can be fearless in your herbs. Although thyme has a certain affinity for chicken, use anything you want that helps to give the chicken a flavor that will contribute to its ultimate partners in whatever dish you're making. And remember, the wine you use in your recipes should be just as good as the wine you drink. Increase the quantities of additive when you're poaching more than 2 pieces.
A Caveat: Since writing this some years ago, I've come to the conclusion that the best way to cook chicken breasts is to buy them with the bones and skin. Rub the skin thoroughly with olive oil and sprinkle the chicken with salt and pepper and whatever herb you're using. Roast the breasts on a roasting sheet in the middle of the oven for 30-35 minutes at 350 degrees. Buying breasts this way is less expensive and the bones add flavor and the skin adds enough fat to keep the breasts from drying out.
But for poaching one whole breast (2 pieces)
1/2 C dry white wine
1/2 t salt
1 T black peppercorns
juice of half a fresh lemon
5 sprigs of thyme
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme sprigs. Add the chicken breast (two halves) and enough water to cover. Heat the liquid to a boil and skim off any scum that forms. Reduce the heat and simmer for 10 minutes. Remove pan from the heat, and allow the chicken to cool in the liquid for 45 minutes.
Another way to roast boneless breasts is to marinate them first in olive oil and whatever herbs you select, for 20 minutes or so. Roast them on a roasting sheet for 25-30 minutes at 350 degrees.
Poaching allows the chicken to cook slowly and keeping it in the poaching liquid while it cools helps to keep it moist. You might want to cut into a piece at the end of the process, just to be sure it's done. You can be fearless in your herbs. Although thyme has a certain affinity for chicken, use anything you want that helps to give the chicken a flavor that will contribute to its ultimate partners in whatever dish you're making. And remember, the wine you use in your recipes should be just as good as the wine you drink. Increase the quantities of additive when you're poaching more than 2 pieces.
A Caveat: Since writing this some years ago, I've come to the conclusion that the best way to cook chicken breasts is to buy them with the bones and skin. Rub the skin thoroughly with olive oil and sprinkle the chicken with salt and pepper and whatever herb you're using. Roast the breasts on a roasting sheet in the middle of the oven for 30-35 minutes at 350 degrees. Buying breasts this way is less expensive and the bones add flavor and the skin adds enough fat to keep the breasts from drying out.
But for poaching one whole breast (2 pieces)
1/2 C dry white wine
1/2 t salt
1 T black peppercorns
juice of half a fresh lemon
5 sprigs of thyme
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme sprigs. Add the chicken breast (two halves) and enough water to cover. Heat the liquid to a boil and skim off any scum that forms. Reduce the heat and simmer for 10 minutes. Remove pan from the heat, and allow the chicken to cool in the liquid for 45 minutes.
Another way to roast boneless breasts is to marinate them first in olive oil and whatever herbs you select, for 20 minutes or so. Roast them on a roasting sheet for 25-30 minutes at 350 degrees.
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