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This is a really soothing winter dish; the light flavours of the poached chicken, broth and vegetables work well with the robust salsa verde - there's more than enough for six hungry people. It's delicious with chunks of warm crusty bread.
Serves: 6
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Nutrition: 549kcals/30.1g fat/7.4g saturated fat/2.2g salt/6.6g sugars per serving
Ingredients:
- 2 x 1.5kg corn-fed free range chickens
- 6 medium-sized carrots, peeled and quartered
- 4 celery stalks, trimmed and halved
- 1 large fennel bulb, cut into 6 wedges
- 4 medium leeks, halved and quartered
For the salsa verde
- 20g pack flat-leaf parsley, roughly chopped
- 20g pack mint, stalks discarded and leaves roughly chopped
- 180g jar Waitrose Cooks' Ingredients Puttanesca Mix, drained and oil reserved
- 1tsp Dijon mustard
- Juice of 1 lemon
Instructions:
Place the chickens in a large saucepan or casserole dish and cover with water. Add a pinch of salt and bring to the boil. Simmer for 30 minutes then add the prepared vegetables and simmer for 30 minutes more until the chickens are cooked thoroughly and there is no pink meat.
For the salsa verde, place the parsley and mint on a chopping board with the puttanesca mix and chop to make a coarse paste. Transfer to a bowl and stir through the mustard, lemon juice and two tablespoons of olive oil from the puttanesca mix.
Remove the chickens and vegetables from the stock and place in a large serving dish. Return the stock to the heat and simmer rapidly for 10-15 minutes.
When the chickens have cooled enough to handle, remove the skin and cut into pieces.
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