Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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