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Fennel Attraction

Poached Chicken Breasts in Fennel-Tarragon White Wine Broth

45 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-freeLow Carb
Herb's take

This French-inspired dinner spotlights the fine art of poaching, yielding ultra-juicy chicken with a broth perfumed by fennel and tarragon. You'll learn why gentle heat is the secret to silken poultry, and just how aromatic a simple poach can become.

Ingredients

Yield
4

Instructions

  1. 01
    In a large, deep sauté pan or wide pot, melt the butter over medium heat. Add the fennel, shallots, and garlic. Cook for 5 minutes, stirring, until softened but not browned.
  2. 02
    Pour in the white wine. Simmer for 2 minutes to let the alcohol evaporate and the flavors concentrate.
  3. 03
    Add the chicken broth, 2 tablespoons chopped tarragon, and the zest of the lemon. Bring just to a simmer on medium heat.
  4. 04
    Season the chicken breasts all over with salt and pepper, then nestle them into the hot liquid. Reduce heat to low. Cover the pan and poach gently for 14-18 minutes, flipping once, until the chicken reaches 160°F at the thickest part.
  5. 05
    Transfer the chicken to a plate and tent loosely with foil. Let it rest for 5 minutes while you finish the broth.
  6. 06
    Increase heat to medium-high and simmer the broth, uncovered, for 5-7 minutes to reduce slightly. Stir in the lemon juice and adjust seasoning with salt and pepper.
  7. 07
    Slice the chicken and serve topped with fennel and shallots, spooning broth over. Garnish with tarragon sprigs.

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