Chicken, Leeks & Carrots with Sauce Ravigote
- Sea salt
- 1/2 tablespoon whole black peppercorns
- 2 fresh bay leaves
- 12 thyme sprigs
- 10 parsley sprigs, plus 1/4 cup finely chopped parsley leaves
- 1 stalk celery
- 1 red onion, halved
- 8 medium carrots, peeled
- 4 large leeks, halved lengthwise
- 4 bone-in, skin-on chicken legs, seasoned with salt
- 5 eggs
- 4 oil-packed anchovy fillets
- 10 capers, rinsed
- 1 teaspoon Dijon mustard
- Leaves from 1 bunch tarragon, finely chopped
- 1/2 teaspoon red wine vinegar
- 1/2 cup olive oil
Adapted from wsj.com
Fill a pot with 8 cups water and set over high heat. Add a large pinch of salt, peppercorns, bay leaves, thyme, parsley sprigs, celery, onions, carrots and leeks. Once water boils, add chicken and reduce heat to medium-high. Add extra water, if needed, so ingredients are submerged.
Poach chicken and vegetables at a steady simmer until leeks are tender, 15 minutes. As broth continues to simmer, transfer leeks to a bowl. Once carrots are just tender, 5 minutes more, transfer to bowl with leeks. Once chicken is just cooked through, 10 minutes more, transfer to bowl with vegetables. Simmer broth to concentrate flavor, 5 minutes more. Strain broth, discarding solids. Return broth to pot and simmer over low heat until ready to serve.
Meanwhile, Make Sauce:
Set a medium pot filled with water over high heat. Once water boils, add eggs and cook, uncovered, over medium-high heat until yolks are just set and deep yellow at centers, 7 minutes. Immediately transfer eggs to a bowl of ice water. Finely chop anchovy fillets with capers to form a paste, transfer to a bowl and stir in mustard and vinegar.
Peel eggs and separate yolks from whites. Use a fork to smash yolks into anchovy mixture until well combined. Finely chop whites and add to sauce. Whisk in herbs and olive oil.
Remove skin from chicken legs and discard. Distribute legs, carrots and leeks among 4 shallow bowls and ladle broth over top. Season to taste with salt. Garnish with spoonfuls of sauce.