OK--This recipe in itself isn't too exciting, but the resulting tender, juicy chicken and/or rich chicken broth are GREAT in other recipes, such as chicken salad (I'll post a recipe for that soon) & anything requiring chicken broth. This recipe calls for bone-in chicken, but I've used boneless with great results; just reduce the cooking time by about 10 minutes.
Recipe can be doubled to cook a larger quantity of chicken.
3 bone-in chicken breasts, skin removed
water
1 cup (minimum) dry white wine
1/2 tsp salt
1 chicken bouillon cube (or 1/2 to 1 tsp bouillon granules or chicken base)
1 large garlic clove, crushed but left whole
optional herbs & spices of your choice
Put enough water to cover 3 chicken breasts by about 1/4" in a heavy 2-quart saucepan. Add wine, salt, bouillon, & garlic. (If adding other herbs or spices, add them now as well.) Bring to a boil. Add chicken breasts & bring back just to where the water starts to boil. Immediately reduce heat to a low simmer. Do not cover. Cook at a low simmer (not bubbling) for about 30 minutes (less for boneless chicken) or until no longer pink inside. If water begins to evaporate, add hot water as needed. Turn off the heat, cover the saucepan tightly, & cool on the stovetop for 30 minutes. Cool chicken in broth in refrigerator until completely chilled, at least 4 hours (overnight is fine).
Once chilled, bone chicken. Shred with 2 forks or chop as desired for recipe of your choice.
For broth: Return broth along with any bones to stovetop. Heat just to a boil again & reduce to a medium simmer (very slightly bubbling). Simmer for 1 to 2 hours until reduced a bit. Strain broth. Chill in refrigerator & remove & discard fat. --Delicious in soups or for making rice, pasta, etc.
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