Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Poached with Thyme and Leeks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Katie Quinn Davies Prep Time: 10 mins Total Time: 25 mins Servings: 4 A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad. Ingredients 1 tablespoon safflower oil 10 garlic cloves 2 leeks, roots trimmed but left intact, each leek trimmed into a 5-inch-long piece, halved lengthwise, and rinsed well 4 cups chicken stock 7 whole black peppercorns 1 small handful fresh thyme (10 to 15 sprigs) 3 boneless, skinless chicken breast halves (about 8 ounces each) Coarse salt Directions Heat oil in a medium stockpot over medium heat. Cook garlic and leeks for 3 minutes. Raise heat to high. Add stock and peppercorns. Bring to a simmer. Cut out a circle of parchment the size of the pot. Reduce heat to low. Add thyme. Season chicken generously with salt, and submerge in broth. Place parchment on surface of broth, and cover pot with lid. Poach chicken, flipping halfway through, until cooked through, about 15 minutes. (Broth should never simmer.) Remove and discard thyme if desired. Slice chicken, and serve in broth or on its own. Rate it Print