Poached Chicken with Vegetables (Tavuk Haşlama)

By using skinless chicken thighs instead of breast, we ensure the meat remains tender and juicy during the simmering process, while keeping the fat content low and the protein high.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650g skinless, boneless chicken thighs, cubed · 936 kcal in the whole recipe
• 250g potatoes, peeled and cubed · 192 kcal in the whole recipe
• 150g carrots, sliced · 62 kcal in the whole recipe
• 100g onion, chopped · 40 kcal in the whole recipe
• 1 tablespoon olive oil · 117 kcal in the whole recipe
• 1 egg yolk · 61 kcal in the whole recipe
• Juice of 1 lemon · 7 kcal in the whole recipe
• 4 cups hot water
• Salt and black pepper to taste

Method

1. Heat olive oil in a large pot and lightly sauté the chopped onions and carrots for 3 minutes.

   

2. Add the cubed chicken thighs and cook until they turn white, about 4 minutes.

   

3. Add the cubed potatoes, hot water, salt, and black pepper, then cover and simmer on medium-low heat for 25 minutes.

   

4. Whisk the egg yolk and lemon juice in a bowl, slowly temper with a ladle of the hot broth, then pour back into the pot while stirring.

   

5. Simmer for another 2 minutes, then remove from heat and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.