Poached chicken with olives

Poached chicken with olives

Kokoš s maslinama

By
From
Dalmatia
Serves
4

This traditional Dalmatian dish is great to prepare in advance and can be refrigerated for a few days before eating. It’s a hearty meal but is a delight to eat all year round, regardless of the season. After making this recipe, you’ll be left with a light chicken stock, which you can use as the base for a lovely soup. It’s best to prepare this dish in the morning if you’re planning to serve it for dinner. Serve it cold with some boiled potatoes and a leafy green salad.

Ingredients

Quantity Ingredient
1 whole chicken
2 bay leaves
20 peppercorns
2 carrots
1 brown onion
2 celery stalks
sea salt
freshly ground black pepper

Salsa

Quantity Ingredient
160ml extra virgin olive oil
1 onion
1 tablespoon fresh flat-leaf parsley, chopped
2 anchovies, chopped
8 olives, pitted and roughly chopped
3 tablespoons red wine vinegar
zest of 1 lemon

Method

  1. For the salsa, put the olive oil in a bowl and grate the onion on top. Add the remaining salsa ingredients, season well with salt and pepper and mix well to combine. Set aside.
  2. In a large stockpot, bring 5 litres water to the boil and season with salt.
  3. Stuff the chicken with the bay leaves and peppercorns. Add the remaining ingredients to the stockpot, making sure the chicken stays submerged 3 cm under the water. Simmer on medium heat for about 40–50 minutes, until the chicken is cooked through.
  4. Take the chicken out of what has now become stock (reserving the stock for soup) and transfer the chicken to a serving dish. While still warm, cut the chicken into pieces and cover it with the salsa, turning the meat over gently to cover all sides but being careful not to break it up. Let the meat cool, then serve.
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