Chicken with Giardiniera Recipe

Name: Chicken with Giardiniera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 3 1/2-to-4-pound roasting chicken; 1 medium onion, quartered through the root; 1 large carrot, halved crosswise; 1 large stalk celery, halved crosswise; 2 fresh plum tomatoes; 6 or so stalks fresh Italian parsley, with lots of leaves; 1 tablespoon whole black peppercorns; 3 cups giardiniera, store-bought or homemade, drained; A 6-ounce jar marinated artichoke hearts, drained; 1/2 cup pitted oil-cured black olives; 1/4 cup chopped fresh Italian parsley; 3 tablespoons small capers, drained; 6 tablespoons extra-virgin olive oil, or more to taste; 1/4 cup red-wine vinegar, or more to taste; 1 1/2 teaspoons kosher salt, or more to taste; A heavy-bottomed soup pot or saucepan, 8-quart or larger, with a cover

Servings: persons

A 3 1/2-to-4-pound roasting chicken
1 medium onion, quartered through the root
1 large carrot, halved crosswise
1 large stalk celery, halved crosswise
2 fresh plum tomatoes
6 or so stalks fresh Italian parsley, with lots of leaves
1 tablespoon whole black peppercorns
3 cups giardiniera, store-bought or homemade, drained
A 6-ounce jar marinated artichoke hearts, drained
1/2 cup pitted oil-cured black olives
1/4 cup chopped fresh Italian parsley
3 tablespoons small capers, drained
6 tablespoons extra-virgin olive oil, or more to taste
1/4 cup red-wine vinegar, or more to taste
1 1/2 teaspoons kosher salt, or more to taste
A heavy-bottomed soup pot or saucepan, 8-quart or larger, with a cover

1
To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it.
2
Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer.
3
Cook until the chicken is tender, about 45 to 50 minutes.
4
Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool.
5
Remove the fat and skin, and discard.
6
Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)you should have about 5 cups chicken pieces.
7
(If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more.
8
Strain and cool it, then refrigerate or freeze.)
9
To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl.
10
Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces.
11
Taste, and adjust the seasoning with more salt, olive oil, or vinegar.
12
Give it a final toss, and serve.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: A 3 1/2-to-4-pound roasting chicken, 1 medium onion, quartered through the root, 1 large carrot, halved crosswise, 1 large stalk celery, halved crosswise, and more.

Yes, Chicken with Giardiniera falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Giardiniera

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