Poached Chicken With Salsa Verde Food

POACHED CHICKEN FOR SALADS

Steps:

• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

POACHED CHICKEN BREAST WITH SALSA VERDE

Steps:

• Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch.
• Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes.
• Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.)
• Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired.

POACHED CHICKEN WITH SALSA VERDE

Steps:

• Get out a very large pan and put the chicken in it.
• Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
• Cover with cold water and bring to a boil.
• Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
• After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
• Cover with aluminium foil or an overturned bowl.
• While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
• Switch on the blender and slowly start to drizzle in the olive oil.
• You will need enough to make a thick slush, so start with about six glugs.
• An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
• When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.

HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE

Steps:

• Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
• To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
• For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
• In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
• Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

POACHED-CHICKEN-SALAD SANDWICHES

Steps:

• In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
• Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.