I’ve been cooking chicken with Assam tea for years. Besides giving the chicken a great hearty flavor, it also keeps it moist. ~ Alan
- 8-10 Boneless chicken tenders
- 3 tsp Classic Assam or Autumn in Vermont brewed tea
- 1 c Water
In a teapot, steep the tea a little stronger than your regular cup by using extra loose tea. Do not over-steep. Set liquid aside.
Brown one side of the chicken in a skillet, then turn it over. Pour brewed tea into pan. Cover and cook chicken until done. If the tea does not cover the chicken, that’s okay. Just turn the chicken again partway through the cooking.
Recommended tea: Autumn in Vermont
Watch a video of Alan preparing Tea-Poached Chicken!