I. LOVE. THIS. RECIPE. I will make it again & again, especially for guests in Maine. It's a great method on this ridiculously HOT summer evening. I really can't wait to feed it to my friends. Made for ZWT9, Mike & the Appliance Killers.
I could not find green peppecorns anywhere, so had to do without. I also added a bay leaf and some peppercorns to the poaching liquid, just on principle. Fresh herbs are still going strong, and I used pineapple sage, basil, parsley and thyme - these were wonderful in the marinade. I let the chicken loll in the marinade while I made a salad, and also served with saffron rice. I think this would be wonderful with pork as well, and just may marinate some roast pork the next time I make one.