Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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