2 x 400g jars of good-quality Italian giardiniera (preserved vegetables)
Good rustic/sourdough bread or focaccia, to serve
For the poached chicken:
1.5 kg chicken
2 x carrots, cut into large chunks
1 x large onion, peeled and roughly chopped
2 x celery stalks with leaves, roughly chopped
Handful of parsley
1 tbsp sea salt
4 x black peppercorns
For the marinade:
300ml olive oil
3 x garlic cloves, left whole
1 x red chilli, sliced
4 x thyme sprigs, plus some for garnish
2 x rosemary sprigs, plus some for garnish
4 x sage leaves, plus some for garnish
Place all the ingredients for poaching the chicken into a large pot, cover with cold water, making sure the chicken is covered. Place on the heat and bring to the boil before reducing the heat and covering with a lid to gently simmer for about 2 hours until the chicken is cooked through.
Remove the chicken from the broth and allow to cool. When cool, remove the skin and bones and break the flesh into pieces. Place in a bowl and set aside.
Place all the marinade ingredients into a saucepan and heat gently, but do not bring to the boil. Remove from the heat and pour over the chicken, cover with clingfilm and leave in the fridge overnight.
Remove the chicken from the fridge and leave at room temperature for at least 30 minutes.
Remove most of the herbs and replace with fresh herbs before serving. Combine the chicken and preserved vegetables, toss well together and serve with some bread and/or focaccia.
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