can anyone comment about the fat? when i make chicken soup/stock i skim the fat several times so it doesn't come off greasy, but this recipe doesn...

I guess it depends on the chicken, but I made a similar recipe yesterday, and since I planned to serve it last night, I poured off the stock into a metal bowl and refrigerated it for an hour or so till I could start scraping fat off the top. Meanwhile I just covered the chicken and kept it on low. (I actually put it in a roasting pan in a low oven, but I am super paranoid about food poisoning.) Once I scraped the fat off I realized there wasn't as much as I had thought and a conventional gravy separator probably would have worked as well. I'm not sure if my sharing my confusion is helpful or not, but the chicken did turn out fine.

I would remove the fat at the end, but not during its cooking time. I have a fat separator that I use for such times. Or..it would be one of those dishes that I chill and then skim the fat once it's solidified. I have nothing against animal fat, but in a recipe like this, I'd not want the fat to cause the poaching liquid to feel greasy.