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
  • ½ cup extra-virgin olive oil
  • ¼ cup finely chopped dill gherkins
  • 1/3 cup thinly sliced scallions
  • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
  • + 18 more ingredients
    • ¼ cup finely chopped jarred roasted red pepper
    • 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 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 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
    • 8 large shallots, peeled

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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