Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

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

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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