Chicken with Tuna Sauce (Pollo Tonnato)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
700 ml/1-1/4 pints water 225 ml/8 fl oz dry white wine 1 onion, chopped
1 carrot, sliced 1 celery stalk, sliced 2 sprigs flat-leaf parsley
2 bay leaves 1 teaspoon salt 1/4 teaspoon whole black peppercorns
6 small chicken breasts, on the bone with skin watercress, to garnish TUNA SAUCE: 175g/6 oz can tuna in oil, drained
6 canned anchovy fillets, drained 2 egg yolks 1/2 teaspoon dry mustard
3 teaspoons drained capers 1 tablespoon lemon juice 175 ml/6 fl oz olive oil



1 Combine the water and wine in a large saucepan. Add the vegetables, parsley, bay leaves, salt and peppercorns and bring to the boil. Add the chicken, cover and simmer very gently for about 50 minutes, until the chicken is tender. Let the chicken cool in this stock.
2 Remove the chicken from the pan, reserving the stock. Carefully separate the chicken meat from the bones in one piece. Place the chicken in a dish, cover and set aside. Skim the fat from the stock and strain the stock through a sieve lined with muslin. Store the stock in a separate container in the refrigerator while making the tuna sauce.
3 FOR THE TUNA SAUCE: Place the tuna, anchovy fillets, egg yolks, mustard, 1 teaspoon of capers and the lemon juice in a food processor or blender. Process until smooth. While the motor is running, very gradually pour in the oil in a thin stream. Transfer the sauce to a bowl. Gradually stir in 2-4 tablespoons of the stock to give a thin creamy consistency. Adjust the seasoning.
4 Spread half the tuna sauce over the chicken. Cover with cling film and refrigerate for several hours or overnight. Just before serving, spread on a little more tuna sauce. Sprinkle with the remaining capers and garnish with watercress. Serve the remaining tuna sauce separately.

Back