FEATURE RECIPE
Poached chicken with rosemary and anchovy sauce

Poached chicken with rosemary and anchovy sauce

Serves 6



Poached chicken
4   carrots, peeled
1 bunch   celery
1   leek, halved and rinsed
1.6 kg   free-range chicken
4 sprigs   parsley
3   bay leaves
2 tbsp   black peppercorns
Rosemary and anchovy sauce
2 tsp   rosemary leaves
110 gm   anchovy fillet, drained and finely chopped
1 tbsp   lemon juice
60 ml (¼ cup)   extra-virgin olive oil
2 tsp   tiny salted capers, rinsed


1 Coarsely chop 3 carrots, 5 stalks of celery and leek and combine in a large pot with chicken, parsley stalks, bay leaves and peppercorns. Add enough cold water to cover, season to taste with sea salt and bring to the boil. Reduce heat to low, simmer for 40 minutes, remove pot from heat and stand chicken in poaching liquid for 20 minutes.
2 For rosemary and anchovy sauce, place rosemary into a mortar and, using a pestle, pound to bruise. Add anchovies and pound until smooth, stir in lemon juice, then add olive oil, a little at a time, whisking until combined. Stir through capers and season with freshly ground black pepper.
3 Remove remaining outer stalks of celery and trim base. Thinly shave celery heart lengthways on a mandolin. Thinly shave remaining carrots lengthways on a mandolin and combine with celery in a large bowl, season to taste and drizzle with olive oil.
4 Cut chicken into pieces and serve with rosemary and anchovy sauce and celery heart and carrot salad.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Lynsey Fryers


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