Giardiniera—mixed pickled vegetables—is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia’s Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don’t always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.
Recipe information
Yield
serves 6
Ingredients
FOR THE POACHED CHICKEN
FOR THE SALAD
RECOMMENDED EQUIPMENT
Preparation
Step 1
To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
Step 2
Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)—you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
Step 3
To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.
