Poached Chicken Thighs

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Preparation info

  • Yield:


    Cooked Thighs, Plus 2 cups Broth.
    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 20 chicken thighs (about 6 pounds)
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 medium-size onions, each stuck with 2 cloves
  • cups coarsely chopped celery
  • 6 parsley sprigs
  • Salt to taste, if desired
  • 14 peppercorns


  • Combine the thighs, water, bay leaves, thyme, onions, celery, parsley, salt, and peppercorns in a kettle. Bring to the boil, partly covered, and let simmer 20 minutes.
  • Remove from the heat and let stand until ready to use. Remove the thighs, strain the broth, and skim off the fat.