Sorry, you must be logged in to view this recipe. Please login to view it. 3 slices turkey bacon, chopped 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned 2 celery stalks, sliced 1 head garlic, cloves peeled 1 tablespoon tomato paste 1/2 pound cremini mushrooms, sliced 1 cup frozen small onions 1 (14 1/2-ounce) can reduced-sodium chicken broth 1/2 cup dry white wine or dry vermouth 1/2 pound small red potatoes, scrubbed and quartered 4 carrots, cut into 2-inch lengths 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain. Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned. Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven;

cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot. Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes. Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley. Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Soups, Stews + One-Pot Wonders Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite momentsBanish all thoughts of stringy, tough, sad chicken from your mind.

For our chicken salad sandwiches and quick weeknight meals, we want nothing but the best. And for that, poached chicken is definitely the way to go. This method is easy, fast, and foolproof. Totally tender chicken breasts that are as good for dinner as they are for lunch the next day? Poached chicken gets some flack for being "diet food," and while it's true that poaching chicken requires no fat for cooking and chicken breasts are naturally lean, there are plenty of reasons why poached chicken can stand on its own. Poached chicken is essential for a good chicken salad (which is most definitely not a diet food!). When sliced, this chicken is also a great add-in to any leafy green lunch salad and or sandwich — way better than deli meat. This chicken shreds beautifully, so I like using it to make a quick BBQ pulled chicken or for weeknight tacos. Also, come cooler temperatures and casserole season, poached chicken is a must-have for many of my favorite baked dinners. Poaching chicken is easy.

It involves covering chicken pieces with water and letting them simmer on the stovetop until the chicken is cooked through. top wine regions united statesThe low temperature and moist-heat cooking method cooks the chicken gently and prevents it from overcooking too quickly. best way to get red wine to room temperatureThe cooked chicken is moist and tender — the very opposite of tough.best wine brands cheap I like boneless, skinless chicken breasts for this cooking method, but you can also use bone-in chicken breasts or even thighs or drumsticks. best snacks that go with wineThe chicken can be cooked with the skin on, but I prefer to remove it because the skin doesn't really add anything with this cooking method (it's more of a help when roasting or grilling). top 100 washington wines of 2015

I also like to strain the poaching liquid and use it for soups and cooking grains, and find that leaving the skin on makes the liquid overly oily for my taste.best wine by itself To bump up the flavor, I add whatever aromatics I have in the kitchen — a bay leave, a few smashed garlic cloves, any herbs that need using up. age to buy wine in ukIf I have some leftover wine or an open bottle of beer, I'll add some of that to the poaching liquid, too. where to buy wine storageAll of these will season the chicken as it poaches, making it more flavorful and fun to eat.where to buy wine storageHow do you use poached chicken in your cooking? How to Poach Chicken Breasts

Makes 1 to 4 chicken breasts 1 - 4 skinless chicken breasts, on or off the bone as preferred 1/2 - 1 teaspoon salt Aromatics: smashed garlic, bay leaf, 1 teaspoon peppercorns, sliced ginger, fresh herbs, thinly sliced onions, or any other flavorings 1 cup white wine, optional for more flavor 2- to 4-quart sauce pot with lid, large enough to hold the chicken breasts in a single layer Place the chicken and aromatics in a pot: Arrange the chicken in a single layer on the bottom of the pot. It's fine if they overlap a little, but they cook more evenly if they are in a single layer. Scatter the salt and aromatics over top. Cover the chicken with water: If using wine, pour this over the chicken first. Pour in enough cool water to cover the chicken by an inch or so. Bring the water to a boil: Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. You'll see some white scummy foam collecting on the surface as the water comes to a boil — if you'll be using the poaching liquid for a soup or other recipe, you can skim this off;

otherwise, it's fine to leave it. Reduce to a simmer, cover, and cook: As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone. Remove from the poaching liquid: Remove the chicken from the poaching liquid and place it on a cutting board. Serve or store the chicken: Poached chicken can be served hot, room temperature, or cool. It can also be served whole, or it can be sliced or shredded as per your recipe. If you cooked your chicken with the bones, you can pull or cut away the bones, return them to the pot with the poaching liquid, and simmer until the liquid is reduced. Once strained, this is a quick chicken broth that can be used for soups or rice.