Poached Chicken with Salsa Verde
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 free-range chicken, around 2 kg in weight
- 4 chicken wings
- 2 onions
- 2 medium leeks
- 2 stalks celery
- 2 tomatoes
- 8 -10 whole black peppercorns
- 1 bunch parsley
- 3 -4 bay leaves
Verde Sauce
- 1 bunch parsley
- 1 bunch mint
- 3 -6 anchovy fillets
- 2 -3 tablespoons capers
- 1 tablespoon Dijon mustard
- olive oil
- 1⁄2 lemon, juiced
Directions
- Get out a very large pan and put the chicken in it.
- Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
- Cover with cold water and bring to a boil.
- Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
- 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.
- Cover with aluminium foil or an overturned bowl.
- While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
- Switch on the blender and slowly start to drizzle in the olive oil.
- You will need enough to make a thick slush, so start with about six glugs.
- An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
- 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.
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