Poached Chicken with Salsa Verde
Tender poached chicken, delicately cooked until succulent and juicy, becomes the perfect canvas for a zesty green salsa verde - bursting with the freshness.
Tender poached chicken, delicately cooked until succulent and juicy, becomes the perfect canvas for a zesty green salsa verde - bursting with the freshness.
2 boneless skinless chicken breast fillets (300–400 g total)
1 small bunch flat-leaf parsley
1 celery stalk
1 French shallot
2 garlic cloves
1 strip lemon zest
1 bay leaf
1 heaped tsp Dijon mustard
1 tbsp Mazzetti Organic Apple Cider Vinegar
1 tbsp capers
80 ml extra virgin olive oil
Salt and freshly ground black pepper
2 L water
2 boneless skinless chicken breast fillets (10.58-14.11 oz total)
1 small bunch flat-leaf parsley
1 celery stalk
1 French shallot
2 garlic cloves
1 strip lemon zest
1 bay leaf
1 heaped tsp Dijon mustard
1 tbsp Mazzetti Organic Apple Cider Vinegar
1 tbsp capers
2.82 fl oz extra virgin olive oil
Salt and freshly ground black pepper
70.4 fl oz water
Step 1:
Place the water, celery, shallot, garlic, parsley stems, lemon zest, bay leaf, salt, and pepper in a medium saucepan. Bring to a gentle simmer over medium heat.
Step 2:
Add the chicken breasts to the simmering broth. Keep the heat low and cook gently for 5 minutes, uncovered.
Step 3:
Turn off the heat, cover the pan, and let the chicken sit in the hot broth for 1 hour. The gentle heat will poach the meat slowly, keeping it juicy and tender.
Step 4:
While the chicken rests, blend the parsley leaves, garlic, mustard, capers, apple cider vinegar, olive oil, and a pinch of salt until finely chopped. Add more olive oil if needed for a thicker sauce. Season to taste.
Step 5:
Lift the chicken from the broth and slice it. Serve warm or at room temperature with generous spoonfuls of salsa verde, a drizzle of extra virgin olive oil, a splash of apple cider vinegar, and a crack of black pepper.
