cold chicken with salsa verde
How to make cold chicken with salsa verde recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
1 x 1.5 kg (3 lb) ready-cooked roast chicken
Spicy salsa verde
2 tablespoons red wine vinegar
40 g (1½ oz) flat leaf parsley, chopped
20 g (¾ oz) basil or mint, chopped
2 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
4 anchovy fillets in oil, drained and chopped
2 tablespoons salted capers, rinsed
125 ml (4 fl oz) extra virgin olive oil, plus extra if needed
pepper
Method:
Make the spicy salsa verde. Pour the vinegar into the bowl of a mini food processor, then add the herbs and pulse to form a coarse paste. Add the garlic, red chillies, anchovies and capers and whizz again to a coarse paste. Gradually add the oil through the feed tube with the motor still running, but do not over-process. Season with pepper.
Joint the chicken and transfer on to 4 plates. Spoon over the spicy salsa verde and serve. For poached chicken with spicy salsa verde, put 4 large boneless, skinless chicken breasts in a large saucepan and pour over 800 ml (1 pint 8 fl oz) hot chicken stock.
Add 1 bay leaf, 1 chopped carrot, 2 chopped celery sticks and 1 quartered onion. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 20 minutes or until the chicken is cooked through. Meanwhile, make the salsa verde as for
Cold chicken with salsa verde:
Remove the chicken from the pan with a slotted spoon and drain on kitchen paper. Slice the chicken and serve with the salsa verde. Total cooking time 30 minutes.
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