Salsa Verde For Poached Chicken Breast Recipes

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SALSA VERDE FOR POACHED CHICKEN BREAST

Serve this flavorful salsa with poached chicken.

Provided by Martha Stewart

Categories     Seafood Recipes

Yield Makes about 1 cup

Number Of Ingredients 9



Salsa Verde for Poached Chicken Breast image

Steps:

  • Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.

1/4 cup finely chopped shallot
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil
4 anchovy fillets, coarsely chopped
1 tablespoon capers, coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/4 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped

POACHED CHICKEN WITH SALSA VERDE

This will make a filling meal for four and leave you with enough broth to make a hearty soup afterwards.

Provided by Sackville

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16



Poached Chicken with Salsa Verde image

Steps:

  • Get out a very large pan and put the chicken in it.
  • Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
  • Cover with cold water and bring to a boil.
  • Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
  • 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.
  • Cover with aluminium foil or an overturned bowl.
  • While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
  • Switch on the blender and slowly start to drizzle in the olive oil.
  • You will need enough to make a thick slush, so start with about six glugs.
  • An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
  • 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.

Nutrition Facts : Calories 681, Fat 43.4, SaturatedFat 12.3, Cholesterol 212.8, Sodium 510, Carbohydrate 16, Fiber 3.5, Sugar 6.3, Protein 55.1

1 free-range chicken, around 2 kg in weight
4 chicken wings
2 onions
2 medium leeks
2 stalks celery
2 tomatoes
8 -10 whole black peppercorns
1 bunch parsley
3 -4 bay leaves
1 bunch parsley
1 bunch mint
3 -6 anchovy fillets
2 -3 tablespoons capers
1 tablespoon Dijon mustard
olive oil
1/2 lemon, juiced

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