Poached Chicken and Veg with Salsa Verde
By OcadoLife
Published on 02 January 2024
This Poached Chicken and Veg with Salsa Verde recipe from Tamar Adler, author of leftovers bible and . An Everlasting Meal is a nostalgic fave. Need leftover inspiration? Check out her comforting Chicken Congee Creamy Chicken Ragu. Looking for more chicken recipes? Look no further.
Time and servings
2 hrsTotal time
4Servings
20 minsPrep time
1 hr 40 minsCooking time
Ingredients
- 1 whole chicken (approx. 1.5kg)
- 2 tbsp sea salt, plus extra ½ tsp
- 3 celery sticks, cut into 5 cm lengths
- 1 garlic clove
- 1 bunch flat-leaf parsley, leaves finely chopped, stalks left whole
- 8 small potatoes (approx.), peeled
- 3 leeks, halved lengthways (trimmings reserved)
- 1 fennel head, cut into 8 wedges (trimmings reserved)
- 4 carrots, peeled and cut into 5 cm lengths (trimmings reserved)
- 1 star anise
- 1 bay leaf
- 1 lemon, zested and juiced
- 1 tsp capers, drained and chopped
- 1 anchovy fillet, finely chopped
- 6 tbsp olive oil (approx.)
Method
Step 1
Rub the chicken with the salt, inside and out; cover and chill overnight. Remove 30 mins before cooking, rinse and pat dry.Step 2
Put the celery, garlic and parsley stalks into a 4L lidded casserole with the veg trimmings. Add the chicken and cover with cold water.Step 3
Add the star anise and bay leaf and bring to the boil. Lower the heat, cover and cook below a simmer for 1½ hrs, or until the chicken is tender and no pink remains, skimming off any scum.Step 4
About 20 mins before serving, boil the potatoes in salted water for 10 mins, until tender. Remove with a slotted spoon; add the leeks, fennel and carrots together and boil for 6-8 mins.Step 5
Meanwhile, stir the lemon zest and juice, capers, anchovy fillet, sea salt, olive oil, and the chopped parsley leaves, together in a bowl to make the salsa verde.Step 6
Serve the chicken, broth and veg with the salsa verde.