Chicken Cockaigne
Chicken Cockaigne is a hands-off way to poach chicken breasts in a covered pan, using the stove's leftover heat instead of constant attention. Pounding the breasts to an even thickness is the key step, since it removes the thin and thick spots that cause dry edges and raw centers. Only four ingredients are needed, and the plain, evenly cooked result suits salads, sandwiches, pasta or any recipe that calls for cooked chicken.
Instructions
Flatten the chicken breasts to an even thickness with a clean, nonporous rolling pin, jar, mallet or similar flat object. Even thickness matters here, because it removes thick spots and lets the whole breast cook at the same rate.
Season or marinate the breasts as you like. For a neutral chicken flavor, a sprinkle of salt and pepper is enough.
Set a sauté pan over medium-high heat and coat the bottom evenly with olive oil or butter. Turn the heat down to medium, add the breasts, and cook them on one side for 1 minute.
Turn the heat down to a simmer setting, which is lower than medium but not low. Flip the breasts onto their uncooked side and cover the pan. Leave the pan on the same burner for 10 minutes and do not lift the lid, since the trapped heat finishes the cooking.
After the 10 minutes, switch the heat off. On a gas range, turn off the burner and leave the pan where it is. On an electric range, move the pan to the counter and shut the burner off. Let the chicken rest covered for another 10 minutes, still without opening the lid.
Lift the lid and cut into the thickest part of a breast. The meat should not be pink in the middle, and an instant-read thermometer should show at least 165 °F at the center.
If the chicken is not done, or if the lid was opened early, put the pan back on the heat, flip the breasts and keep cooking covered over medium heat until they reach the safe temperature.
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