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    You are in: Home / Recipes / Poached Chicken with Salsa Verde Recipe
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    Poached Chicken with Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Sackville's Note:

    This will make a filling meal for four and leave you with enough broth to make a hearty soup afterwards.

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    Units: US | Metric

    Verde Sauce


    1. 1
      Get out a very large pan and put the chicken in it.
    2. 2
      Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
    3. 3
      Cover with cold water and bring to a boil.
    4. 4
      Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
    5. 5
      After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
    6. 6
      Cover with aluminium foil or an overturned bowl.
    7. 7
      While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
    8. 8
      Switch on the blender and slowly start to drizzle in the olive oil.
    9. 9
      You will need enough to make a thick slush, so start with about six glugs.
    10. 10
      An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
    11. 11
      When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.

    Ratings & Reviews:


    Nutritional Facts for Poached Chicken with Salsa Verde

    Serving Size: 1 (483 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 681.0
    Calories from Fat 390
    Total Fat 43.3 g
    Saturated Fat 12.2 g
    Cholesterol 212.7 mg
    Sodium 509.9 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 3.4 g
    Sugars 6.3 g
    Protein 55.1 g

    The following items or measurements are not included:


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