PERFECT POACHED CHICKEN BREASTS

Poaching can be a perfect way to gently cook delicate chicken breasts, but the standard approach can be fussy and it offers little in the way of flavor. To up the flavor ante, we added salt, soy sauce, garlic, and a bit of sugar to the poaching liquid for rich-tasting chicken. We found that our salty poaching liquid could double as a quick brine, simplifying the recipe and infusing the chicken with flavor. To ensure that the chicken cooked evenly, we used plenty of water and raised the chicken off the bottom of the pot in a steamer basket. Taking the pot off the heat partway through cooking allowed the delicate meat to cook through using residual heat and prevented overcooking. A couple of simple sauces made the perfect accompaniment.

SERVES 4

To ensure that the chicken cooks through, don’t use breasts that weigh more than 8 ounces each. If desired, serve the chicken with one of our sauces (recipes follow) or in a salad or sandwiches.

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ cup soy sauce
¼ cup salt
2 tablespoons sugar
6 garlic cloves, smashed and peeled

1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until ¾ inch thick. Whisk 4 quarts water, soy sauce, salt, sugar, and garlic in Dutch oven until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.

2. Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let stand until meat registers 160 degrees, 17 to 22 minutes.

3. Transfer breasts to cutting board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into ¼-inch-thick slices, transfer to serving platter or individual plates, and serve.

Cumin-Cilantro Yogurt Sauce

MAKES ABOUT 1 CUP

Mint may be substituted for the cilantro. This sauce is prone to curdle and thus does not reheat well; prepare it just before serving.

2 tablespoons extra-virgin olive oil
1 shallot, minced
1 garlic clove, minced
1 teaspoon ground cumin
teaspoon red pepper flakes
½ cup plain whole-milk yogurt
cup water
1 teaspoon lime juice
Salt and pepper
2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in small skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Remove from heat and whisk in yogurt, water, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste and cover to keep warm. Stir in cilantro just before serving.

Warm Tomato-Ginger Vinaigrette

MAKES ABOUT 2 CUPS

Parsley may be substituted for the cilantro.

¼ cup extra-virgin olive oil
1 shallot, minced
teaspoons grated fresh ginger
teaspoon ground cumin
teaspoon ground fennel
12 ounces cherry tomatoes, halved
Salt and pepper
1 tablespoon red wine vinegar
1 teaspoon packed light brown sugar
2 tablespoons chopped fresh cilantro

Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot, ginger, cumin, and fennel and cook until fragrant, about 15 seconds. Stir in tomatoes and ¼ teaspoon salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Off heat, stir in vinegar and sugar and season with salt and pepper to taste; cover to keep warm. Stir in cilantro and remaining 2 tablespoons oil just before serving.

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