Step 1

Season chicken with salt and pepper. In a medium pot, combine water, wine, bay leaves, thyme, peppercorns and a generous pinch of salt. Bring to a boil over high heat, then lower temperature to maintain a simmer.

Step 2

Cut a parchment paper circle to fit snugly in pot. Add chicken to simmering liquid and lay circle on liquid’s surface. Simmer chicken until just cooked through or a meat thermometer inserted at thickest point reads 165 degrees, about 17 minutes. Transfer chicken to a cutting board and bring liquid back to a boil over medium-high heat. Let chicken rest at least 10 minutes, then pull off skin and cut meat off the bone.

Step 3

Meanwhile, make the bagna cauda: With a mortar and pestle or the side of a broad knife, smash garlic with a pinch of salt to form a paste. Scrape paste into a medium pan and add anchovies, butter and olive oil. Warm mixture over low heat, stirring occasionally, until butter froths and anchovies dissolve.. Remove pan from heat.

Step 4

Poach the vegetables: Add carrots to simmering poaching liquid and cook until just tender, 3-5 minutes. Use a slotted spoon to transfer carrots to a platter, and season with salt. Add leeks and asparagus to pot and poach until just shy of tender, 1-2 minutes. Transfer to platter and season with salt. Simmer turnips until al dente, 2 minutes, then stir in turnip greens and cook until bright green, 15 seconds. Transfer to platter.

Step 5

Slice chicken into 1-inch rounds and arrange on platter with vegetables. Re-warm bagna cauda over medium heat until sizzling, 30 seconds. Generously spoon bagna cauda over meat and vegetables. Serve immediately.