Poached Chicken With Salsa Verde

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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
• 1 bunch parsley
• 1 bunch mint
• 3 -6 anchovy fillets
• 2 -3 tablespoons capers
• 1 tablespoon dijon mustard
• olive oil
• 1/2 lemon, juiced

Recipe

• 1 get out a very large pan and put the chicken in it.
• 2 tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
• 3 cover with cold water and bring to a boil.
• 4 skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
• 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 cover with aluminium foil or an overturned bowl.
• 7 while the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
• 8 switch on the blender and slowly start to drizzle in the olive oil.
• 9 you will need enough to make a thick slush, so start with about six glugs.
• 10 an imprecise measurement, i know, but sometimes you just have to go by what looks and tastes right.
• 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.