Chicken bollito misto
| Serves: | 4 |
| Cooking Time: | 1 1/2 hours |
| Prep Time: | 30 minutes |
Ingredients
- 5 tbsp extra virgin olive oil
- a handful celery leaves
- 4 garlic clove, finely chopped
- 6 tbsp Italian parsley, roughly chopped
- 1 lemon, zested and juiced
- 4 tbsp extra virgin olive oil
- salt to taste
- 1 garlic cloves, crushed
- 1/4 lemon, juiced
- 2 x 400 g cans cannellini beans, drained
- 2 x 35 g packets Woolworths Italian hunter-style salami
- 2 tsp salt
- 1 tsp peppercorns
- bay leaves
- 3 leeks, washed and chopped into 4 equal pieces
- 2 stalks celery, chopped into 5 equal pieces
- 3 carrots, peeled and chopped into chunks
- 1 free-range whole chicken
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place everything except the salami into a medium-sized saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer. Simmer for 1 hour, skimming the surface from time to time. Top up with more water if necessary. Remove the chicken and break into pieces. Add the salami to the broth 5 minutes before serving.
- To make the cannellini mash, place all the ingredients into a blender and blend until smooth and thick, adding a little hot water to loosen if necessary. Season with salt.
- To make the gremolata, mix all the ingredients and toss until evenly coated.
- To serve, place a spoonful of mash into warmed bowls. Place the chicken and vegetables around the mash and ladle in the hot broth. Serve with the gremolata.
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