Ingredients
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)
1/4 cup extra-virgin olive oil
3 tablespoons white-wine vinegar, preferably tarragon
Coarse salt and freshly ground pepper
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
Preparation
Make the poached chicken: Bring water, wine, chicken, fennel fronds, tarragon, salt, coriander, and peppercorns if desired, to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Cover, and let stand for 35 minutes to cook chicken through. Shred chicken; discard skins and bones.
Make the vinaigrette: Whisk together oil and vinegar, and season with salt and pepper.
Make the salad: Combine lettuce, vegetables, apple, and tarragon in a large bowl. Add chicken. Drizzle with some vinaigrette, and toss. Serve remaining vinaigrette on the side.
