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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Generously season the chicken thighs with salt and leave them covered in the refrigerator overnight.
Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs until lightly golden on both sides.
Pour in enough cold water to completely cover the chicken. Add the shallot, garlic cloves, and bay leaf.
Bring the water to a boil, then immediately reduce the heat to low.
Let the chicken simmer for 1–2 hours, until very tender and easily pulled apart with a fork.
Remove the chicken from the pot and place it on a cutting board or in a bowl. Using two forks, pull the meat apart into small, tender pieces.
Remove and discard the shallot, garlic, and bay leaf. Strain the remaining broth and reserve it for future recipes, soups, rice, or other dishes.
Serve the shredded chicken as is, or with a little of the reserved broth to keep it moist.
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Refrigerate the chicken and broth separately in airtight containers and use within 3–4 days, or freeze for later.
Can I use boneless chicken thighs?
Yes, both bone-in and boneless chicken thighs work well for this recipe.
How do I store the leftovers?
Refrigerate the chicken and broth separately in airtight containers and use within 3–4 days, or freeze for later.
Can I use the broth for other dishes?
Yes, the reserved broth can be used in soups, rice, or other dishes for added flavor.
How can I serve the shredded chicken?
Serve it in sandwiches, wraps, or with rice and potatoes.
Is this recipe suitable for meal prep?
Yes, the shredded chicken is perfect for meal prep and can be used in various dishes throughout the week.
