Poached Chicken

• 1 pound skinless and boneless chicken breast
• 2 cups water
• 1/4 cup dry white wine
• 2 bay leaves
• 1 teaspoon whole white peppercorns
• 1 cinnamon stick
• 2 garlic cloves, crushed
• 2 jalapeno peppers, split and seeded
• 1 small onion, peeled and studded with 4 cloves
• 1 carrot, peeled and coarsely chopped
• 2 teaspoons coarse salt

1. Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni.
2. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil.
3. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water.
4. Cook the chicken at a strong simmer for 20 minutes.
5. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath.
6. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve.
7. Bouillon may be strained and saved and used within 3 days to poach again.

chicken breast, water, white wine, bay leaves, whole white peppercorns, cinnamon, garlic, peppers, onion, carrot, coarse salt

Taken from www.foodnetwork.com/recipes/poached-chicken-recipe.html (may not work)