Poached Chicken with Salsa Rustica

Ingredients

• 8 sprigs fresh flat-leaf parsley
• 1 hard-cooked egg, finely chopped
• ¼ cup finely chopped jarred roasted red pepper
• ¼ cup finely chopped dill gherkins
• ¼ cup red wine vinegar; more as needed
• 4 bay leaves, preferably fresh
• ¹/₃ cup thinly sliced scallions
• + 18 more ingredients
• • 1 whole chicken (about 3-½ lb.)
  • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
  • 1 Tbs. plus 2 tsp. whole black peppercorns
  • 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
  • ¼ cup finely chopped red onion
  • 3 large cloves garlic, smashed
  • 1 lemon, halved
  • 8 large shallots, peeled
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • ¹/₈ tsp. dried mustard
  • 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