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Ingredients

Serves 4 to 6

• FOR THE POACHED CHICKEN
• 4 cups water
• 3 cups dry white wine
• 3 bone-in chicken breasts (8 ounces each), skin on
• Fennel fronds (from 1 bulb)
• 5 sprigs tarragon
• 2 tablespoons coarse salt
• 2 tablespoons whole coriander seeds (optional)
• 5 whole black peppercorns (optional)
• FOR THE VINAIGRETTE
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white-wine vinegar, preferably tarragon (igourmet.com)
• Coarse salt and freshly ground pepper
• FOR THE SALAD
• 2 heads Boston or other butterhead lettuce, leaves separated and torn
• 3 medium carrots, peeled into ribbons
• 8 baby turnips, peeled and very thinly sliced
• 1 medium fennel bulb, trimmed, cored and very thinly sliced
• 1 small apple, cored and cut into matchsticks
• 1/4 cup fresh tarragon

Description

Chicken, Poached In White Wine With Fennel, Mingles With Tender Lettuce, Baby Turnips, Carrots, And A Touch Of Apple. Fresh Tarragon Lends A Sweet, Herbaceous Flavor.

Martha Stewart