Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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