Ingredients Jump to Instructions ↓

  1. 4 Skinless chicken Breast halves - bone in

  2. 2 Carrots - scrubbed

  3. 2 Onions - peeled, cut in (small) Half

  4. 2 Celery - cut into 3"

  5. 1 Bay leaf

  6. 10 sections Parsley - flat leaf

  7. 1 cup 237ml Dry white wine

  8. 1 tablespoon 15ml Black peppercorns

  9. 3/4 cup 177ml Dried apricots

  10. 2 cups 474ml Fresh pineapple - cut 1 1 Thick Salt and pepper

  11. 1/2 teaspoon 2 1/2ml Fresh tarragon - chopped

  12. 1 teaspoon 5ml Dijon mustard - grainy

  13. 1/4 lb 113g / 4oz Baby lettuce leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place chicken, carrots, onions, celery, bay leaf, parsley, wine and peppercorns in a stockpot. Add water to cover. Bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain simmer and slimming skum off the top, until chicken is sooked, 20 to 25 minutes. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish. Add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth lined strainer and discard solids. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season with salt and 1/8 teaspoon pepper and 1/4 teaspoon tarragon. Raise heat to high, cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon and 1/8 teaspoon pepper. Divide lettuce among four plates. Slice chicken, place on greens. Pour mustard sauce over chicken and serve with reserved apricot and pineapple mixture. Recipe By: Martha Stewart Living, May 1996


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