Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
  • 8 large shallots, peeled
  • 2 large carrots, cut into 1-inch-thick rounds
  • 1 hard-cooked egg, finely chopped
  • Kosher salt
  • 1 Tbs. plus 2 tsp. whole black peppercorns
  • ¼ cup red wine vinegar; more as needed
  • + 18 more ingredients
    • 1 Tbs. small capers, drained
    • 8 sprigs fresh flat-leaf parsley
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • 3 large cloves garlic, smashed
    • Kosher salt and freshly ground black pepper
    • ¼ cup finely chopped jarred roasted red pepper
    • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
    • 1/3 cup thinly sliced scallions
    • ¼ cup finely chopped dill gherkins
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 1 whole chicken (about 3-½ lb.)
    • ¼ cup finely chopped red onion
    • ½ cup extra-virgin olive oil
    • 1/8 tsp. dried mustard
    • 1 lemon, halved
    • 4 bay leaves, preferably fresh
    • ¼ cup (¼ oz.) dried porcini
    • 1 or 2 pieces Parmigiano-Reggiano rind (optional)

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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