A 800-900g chicken to boil
2 sticks of celery and an onion
100g of fresh or frozen peas
100g of sliced young green beans ( you can also use frozen beans)
A small spoon of capers
A few black olives without stones ( A tip from Mirella – you can find tinned Spanish olives in most supermarkets)
100g of cherry tomatoes
Juice of half a lemon
200g of boiled potatoes
A small cup of Extra Virgin Olive Oil
A small cup of mayonnaise , you can buy excellent prepared mayonnaise
Coarse cooking or sea salt for the chicken
A dash of salt and pepper
Put the whole chicken in a large saucepan of water. Add the carrot, the celery, the onion and the coarse salt. Make sure the water covers the chicken and bring to the boil.
Lower the heat so that the water is just bubbling and allow to cook for about 35-40 minutes.
Mirella suggests that to see if the chicken is cooked , use a fine stick or a knitting needle. If the needle is dry the chicken is cooked.
Take the chicken out of the broth and allow it to cool.
Sieve the broth into another bowl to use later.
Cook the peas, beans and potatoes until they are firm not soft .
When the chicken has cooled, take off the skin and break the meat into small pieces .
Put the chicken pieces into a bowl with the peas the chopped potatoes, the beans, the cherry tomatoes, the black olives and the capers.
Stir in the Extra Virgin Olive Oil, the lemon juice, add a little pepper and adjust the salt .
Add cucumber or radices if you wish
If the mixture is too thick add a little of the broth to moisten it .
Serve with a fresh green salad.
The broth is also delicious on its own.