Poached Chicken

• 2 1 1/2-pound whole bone-in chicken breasts (4 individual breasts) or 1 4-pound whole chicken
• 1 large onion, quartered
• 1 clove garlic, smashed with the side of a knife
• 1 whole serrano pepper

1. In a large saucepan or Dutch oven, place the chicken, onion, garlic, and serrano.
2. Add cold water to cover and bring to a boil over high heat.
3. Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, 15 to 20 minutes for breasts, about 30 minutes for whole chicken.
4. Transfer the chicken to a plate to cool; reserve the broth for another use.
5. When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.

chicken, onion, clove garlic, serrano pepper

Taken from www.epicurious.com/recipes/food/views/poached-chicken-377876 (may not work)