Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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