The big advantage of using this cooking method is that the meat retains its juiciness whilst taking on the seasoning and herbs that you coated it with. The end result is moist meat.
As an example, take a skinless chicken breast, season and/or coat in herbs or spices of your choice then tightly roll up in cling film making sure the ends are secure and water tight. Boil up a large pan of water and then turn down to a gentle simmer (should be making a slow plop, plop sound). Now place your sausage looking wrapped chicken breast into the water and leave it alone for around 30 minutes (depends on the size of your ‘sausage’ of course).
When it has reached doneness remove carefully and place on a chopping board allowing it to rest for a few minutes otherwise you’ll burn your fingers when unwrapping the breast as any liquid escaping will be rather hot.
I served mine with cauliflower and potato gratin and green peppercorn sauce.