Poached Chicken with Salsa Rustica

Ingredients

• ¼ cup red wine vinegar; more as needed
• 1 lemon, halved
• 8 large shallots, peeled
• 4 bay leaves, preferably fresh
• 1 Tbs. plus 2 tsp. whole black peppercorns
• 8 sprigs fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• + 18 more ingredients
• • 2 Tbs. finely chopped fresh flat-leaf parsley
  • ¹/₈ tsp. dried mustard
  • 1 or 2 pieces Parmigiano-Reggiano rind (optional)
  • ¼ cup (¼ oz.) dried porcini
  • Kosher salt
  • ½ cup extra-virgin olive oil
  • 1 Tbs. small capers, drained
  • 1 hard-cooked egg, finely chopped
  • ¼ cup finely chopped dill gherkins
  • ¼ cup finely chopped jarred roasted red pepper
  • ¼ cup finely chopped red onion
  • ¹/₃ cup thinly sliced scallions
  • 3 large cloves garlic, smashed
  • 1 whole chicken (about 3-½ lb.)
  • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
  • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
  • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
  • 2 large carrots, cut into 1-inch-thick rounds

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking