Poached Chicken With Salsa Verde - cooking recipe

Ingredients

1 free-range chicken, around 2 kg in weight
4 chicken wings
2 onions
2 medium leeks
2 stalks celery
2 tomatoes
8 -10 whole black peppercorns
1 bunch parsley
3 -4 bay leaves
Verde Sauce
1 bunch parsley
1 bunch mint
3 -6 anchovy fillets
2 -3 tablespoons capers
1 tablespoon Dijon mustard
olive oil
1/2 lemon, juiced

Preparation

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.