Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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