Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Whole skinless chicken |
| \N \N | Breast halves -- bone in |
| 2 \N | Whole carrots -- scrubbed |
| 2 smalls | Onions -- peeled, cut in |
| \N \N | Half |
| 2 \N | Stalks celery -- cut into 3\" |
| \N \N | Pieces |
| 1 \N | Whole bay leaf |
| 10 \N | Sprigs parsley -- flat leaf |
| 1 cup | Dry white wine |
| 1 tablespoon | Black peppercorns |
| ¾ cup | Dried apricots |
| 2 cups | Fresh pineapple -- cut 1 |
| \N \N | Inch thick |
| \N \N | Salt and pepper |
| ½ teaspoon | Fresh tarragon -- chopped |
| 1 teaspoon | Dijon mustard -- grainy |
| ¼ pounds | Baby lettuce leaves |
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 cheesclothe 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 ⅛ teaspoon pepper and ¼ teaspoon tarragon. Raise heat to high, cook stock until reduced to ⅓ cup, 45 minutes. Reduce heat to low; whisk in mustard, ¼ teaspoon each salt and tarragon and ⅛ 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 From: Debbie Barry - Innermail Emc.Ve