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Export 7 ingredients for grocery delivery
Step 1
Get ready. Put the chicken in a medium saucepan and add the water. Make sure the chicken is completely submerged, adding more water if necessary.
Step 2
Add seasoning. Add the salt, peppercorns, garlic, and hardy herb sprigs. Use a vegetable peeler to remove the zest from the lemon in long, wide strips and add them to the pan with the chicken.
Step 3
Bring to a boil. Place the pan over high heat and bring to a full boil. Boil for one minute, then remove it from the heat.
Step 4
Steep the chicken. Cover the pan and let steep in the hot poaching liquid until the chicken is cooked through and registers 165°F using an instant read thermometer at the thickest point, about 20 minutes.
Step 5
Drain the chicken. Transfer the chicken from the poaching liquid to a cutting board to cool slightly. (Strain the poaching liquid and save to use as light chicken broth, if you’d like.)
Step 6
Slice or shred the chicken. Use a sharp knife to slice the chicken against the grain or two forks to shred it into bite-sized pieces.
Step 7
Make the herb dressing. While the chicken is gently poaching, juice the lemon into a small mixing bowl. Add the olive oil, tender herbs, and a pinch of salt and pepper. Whisk to combine. Dress and serve. Pour the lemon and herb dressing over the poached chicken and sprinkle with another pinch of salt.
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