Poached Chicken, Spring Vegetables and Salsa Verde Recipe - Great British Chefs

Ingredients

• 1 chicken, about 1.5–2kg
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 1 leek, roughly chopped
• 3 celery sticks, roughly chopped
• 1 bay leaf
• 3 garlic cloves
• 8 peppercorns
• 1 clove
• 2 sprigs of thyme
• salt
• 4 carrots, or 8 small carrots
• 8 baby turnips, or 4 larger ones
• 400g of fresh broad beans
• 1 small garlic clove, peeled
• 4 anchovy fillets
• 1 tbsp of capers
• 1 tbsp of red wine vinegar
• 1 tbsp of Dijon mustard
• 1 bunch of parsley
• 75ml of olive oil