Poached chicken in Salsa verde
Poached chicken in Salsa verde
Yield: 4-6
Prep time: 15 MinCook time: 5 MinResting Time: 2 HourTotal time: 2 H & 20 M
Light, bright, and full of fresh flavor, this poached chicken in salsa verde is a celebration of simplicity done beautifully. The chicken is gently poached in an aromatic broth infused with parsley stems, lemon, and bay leaf, keeping it tender and juicy. Served with a vibrant salsa verde made from capers, mustard, and herbs, each slice is coated in zesty, herby goodness. Perfect warm or at room temperature, it is an effortless dish that feels elegant yet nourishing.
Ingredients
For the chicken and broth:
For the salsa verde:
Instructions
- Place the water, celery, shallot, garlic, parsley stems, lemon zest, bay leaf, a generous pinch of salt and a few cracks of pepper into a medium saucepan. Bring to a gentle simmer over medium heat.
- Lower in the chicken breasts. Keep the heat at a very gentle simmer and cook for 5 minutes, uncovered.
- Turn off the heat, cover the pot with a lid, and let the chicken sit in the hot broth for 1 hour. The residual heat will gently poach the chicken, leaving it juicy and tender.
- While the chicken is poaching, prepare the salsa verde. In a food processor or with a stick blender, blitz the parsley leaves, garlic, mustard, capers, apple cider vinegar, olive oil and a pinch of salt until finely chopped. If required, add more olive oil until you have a thick, spoonable sauce. Adjust salt and pepper to taste. Move to a small bowl.
- Once the chicken is ready, lift it from the broth and slice it. Serve warm or at room temperature, generously spooned with the salsa verde, a drizzle of apple cider vinegar, and extra virgin olive oil and finish with a crack of pepper.
- Notes : This dish is wonderful served with crusty bread, boiled potatoes or a simple salad. The broth left behind is full of flavour—strain and save it for soups, risottos, or to cook grains like farro or rice.
