Poached Chicken with Lemon Vinaigrette
To make the vinaigrette, combine lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and set aside.Advertisement
Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes.
Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes.
Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette.