Poached Chicken With Salsa Verde

1. 1

   Get out a very large pan and put the chicken in it.

2. 2

   Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.

3. 3

   Cover with cold water and bring to a boil.

4. 4

   Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.

5. 5

   After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.

6. 6

   Cover with aluminium foil or an overturned bowl.

7. 7

   While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.

8. 8

   Switch on the blender and slowly start to drizzle in the olive oil.

9. 9

   You will need enough to make a thick slush, so start with about six glugs.

10. 10

    An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.

11. 11

    When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.