Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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