Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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