Sparkling Water Poached Lemon Herb Chicken

Juicy chicken thighs gently poached in sparkling water with lemon and herbs, finished with a light pan sauce. Wholesale-friendly, budget-conscious.

Prep 15 min · Cook 40 min · Total 55 min · Serves 8 · Beginner

Ingredients

• 4 pounds Chicken thighs, bone-in, skin-on (skin-on helps keep moisture; trim excess fat)
• 1 each Onion (medium, sliced thickly)
• 4 cloves Garlic (peeled and crushed)
• 1 large Lemon (zest and juice of half, remaining sliced into rounds for garnish)
• 2 cups Open Water Sparkling Aluminum Bottled Water 16oz (for poaching; use to submerge chicken partially; keep simmer gentle)
• 2 cups Acqua Panna Pet Bottled Water (for poaching; adds balanced mineral flavor; replace with still water if unavailable)
• 1 cup Saratoga Bottled Spring Water 8oz (for final sauce consistency; adjust as needed)
• 2 tablespoons Olive oil (for sautéing aromatics)
• 1 teaspoon Dried oregano (or thyme)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (to taste)

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. (6 min)
2. Brown chicken on both sides, 3–4 minutes per side. Remove and set aside. (6 min)
3. In same skillet, sauté onion and garlic until translucent, about 3–4 minutes. (4 min)
4. Add lemon zest, oregano, and a pinch of salt. Deglaze with Open Water Sparkling and Acqua Panna, scraping up browned bits. (3 min)
5. Return chicken to skillet. Add lemon juice and bring to a gentle simmer. Cover and poach 15–20 minutes until internal temp reaches 165°F (74°C). If liquid reduces too much, add more water in 1/4 cup increments. (20 min)
6. Finish with a quick splash of Saratoga Spring Water to loosen sauce and sheen. Adjust seasoning. (3 min)
7. Rest chicken 5 minutes, then slice. Spoon sauce over chicken and garnish with lemon rounds. (5 min)

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.