Poached Chicken with Salsa Verde

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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