Poached Chicken with Salsa Verde Herb Sauce Recipe

Poached Chicken with Salsa Verde Herb Sauce Recipe - 6 servings

Ingredients:

6 boneless chicken breasts, each about 175 g

600 ml chicken stock, preferably homemade

For the salsa verde:

2 garlic cloves, peeled and chopped

4 tablespoons freshly chopped parsley

3 tablespoons freshly chopped mint

2 teaspoons capers

2 tablespoons chopped gherkins (optional)

2-3 anchovy fillets in olive oil, drained and finely chopped (optional)

1 handful wild rocket leaves, chopped (optional)

2 tablespoons lemon juice or red wine vinegar

125 ml extra virgin olive oil

Salt and freshly ground black pepper

Sprigs of mint, to garnish

Method:

Place the chicken breasts with the stock in a large frying pan and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until cooked. Leave to cool in the stock. To make the salsa verde, you need a food processor. Switch on the motor, then drop in the garlic cloves and chop finely. Add the parsley and mint and, using the pulse button, pulse 2-3 times. Add the capers and, if using, the gherkins, anchovies and rocket. Pulse 2-3 times until the sauce is evenly textured. With the machine still running, pour in the lemon juice and red wine vinegar, then add the olive oil in a slow, steady stream until the sauce is smooth. Season to taste with salt and pepper, then transfer to a large serving bowl and reserve. Carve each chicken breast into thick slices and arrange on serving plates, fanning out the slices slightly. Spoon over a little of the salse verde on each chicken breast, garnish with sprigs of mint and serve immediately with freshly cooked vegetables.

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