This elegant poached chicken is gently cooked in aromatic broth, then served with a bright, punchy salsa verde. It’s simple, nourishing, and perfect for showcasing the quality of your Essteele cookware.

Serves: 4–6 

Prep time: 10 minutes  Cook time: 5 minutes active + resting 

Poached Chicken 

• 2 boneless Bare Birds chicken breasts (300–400 g, about 2 cm thick) 
• 2 L water 
• 1 celery stalk, chopped 
• 1 French shallot, halved 
• 1 garlic clove, crushed 
• Parsley stalks (from 1 bunch; reserve leaves) 
• Strip of lemon zest 
• 1 bay leaf 
• Salt & pepper 

Salsa Verde 

• Parsley leaves (from 1 small bunch) 
• 1 garlic clove 
• 1 heaped tsp Dijon mustard 
• 1 tbsp apple cider vinegar 
• 1 tbsp capers 
• 80 ml extra virgin olive oil 
• Salt & pepper 

1. Make the poaching broth: In a medium saucepan, combine water, celery, shallot, garlic, parsley stems, lemon zest, bay leaf, salt and pepper. Bring to a gentle simmer. 
2. Poach the chicken: Add the chicken breasts and keep at a very gentle simmer for 5 minutes. Turn off the heat, cover, and let the chicken sit in the hot broth for 1 hour until perfectly tender. 
3. Prepare the salsa verde: Blend parsley leaves, garlic, mustard, capers, vinegar, and olive oil until finely chopped and spoonable. Season to taste. 
4. Serve: Slice the chicken and spoon over plenty of salsa verde. Finish with a drizzle of olive oil, a splash of vinegar and cracked pepper. 
   

Notes 
Serve with crusty bread, boiled potatoes, or a simple salad.  The leftover broth is liquid gold—strain and save it for soups, risotto, or cooking grains.