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