Boiled chicken with green or red sauce

The chicken is served hot or cold accompanied by a cold green or cold red sauce. Expectation is that a whole chicken is used but will try with chicken thighs and removing the skin first off. Below sauce is for 6-8.

Ingredients and method – chicken

  • chicken
  • celery
  • carrot
  • onion
  • Salt and pepper

Put the chicken in the pot with the other ingredients, bring to boil, simmer gently for 1-1.5 hours or until very tender. Cut into pieces and cover with broth (if you are going to have cold?)

Ingredients and method – green sauce

  • large bunch of flat leaf parsley – 350gms with stems
  • 25gms basil leaves (optional)
  • 50gms anchovy fillets in oil, drained
  • 3 tablespoons capers
  • 2 cloves garlic peeled and crushed
  • 1 tablespoon finely chopped sweet onion
  • 4 tablespoons fresh white breadcrumbs
  • 3-4 tablespoons white wine vinegar
  • 120ml extra virgin olive oil
  • Remove the stems from the parsley. Process everything except the oil in the blender, then slowly thicken with a think stream to make a smooth green sauce. If too thick, dilute with a little more oil.

    Variations: Use juice of one lemon instead of vinegar; add a teaspoon of mustard; miss out the breadcrumbs to make thinner.

    Ingredients and method – red sauce

    • 1 finely chopped onion
    • 1 chopped red pepper
    • 2 tbsp olive oil
    • 4 tomatoes peeled and cut into pieces
    • salt
    • chilli flakes or chilli powder

    Fry onion and pepper in olive oil until very soft but not browned; add tomatoes, salt and chilli flakes or powder; simmer for 20 mins or until reduced to a thick sauce; let cool.


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