Chicken Rillettes with Tapenade

• 10½ cups (2½ l) water
• 1 bunch parsley

In a large pot, pour in the water and add the parsley, salt, and pepper. Cut the onion and carrot into rough cubes and add them to the pot. Bring to a boil; reduce heat to a simmer and cook for 30 minutes.

While vegetables simmer, peel the garlic, remove the germ, and mince.

Coarsly chop the olives, anchovies, capers and garlic then combine them in a small bowl. Add 3 tablespoon