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Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each piece, about 1 1/2 pounds total)
• 1 small onion, quartered, with root attached
• 1 large fresh bay leaf
• 1 carrot, peeled and quartered
• 2 small ribs celery, coarsely chopped
• A few sprigs of parsley
• Sea salt
• 1 prepared piecrust dough
• Flour, for dusting
• 2 tablespoons poppy seeds
• Zest and juice of 1 lemon
• Egg wash
• 1 tablespoon extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 3 medium leeks, halved, sliced 1/2-inch thick
• 2-3 large cloves garlic, thinly sliced
• Pepper
• 3 tablespoons flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock/poaching liquid
• 1/3 cup heavy cream
• A few grates of nutmeg
• 1 round tablespoon Dijon mustard
• 3-4 tablespoons fresh tarragon, chopped
• 1 cup shelled fresh peas or 1 cup defrosted peas

Description

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