Chicken, Watercress And Walnut Salad

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Serves: 6

This recipe is from "The Vineyard Cookbook: Seasonal Recipes & Wine Pairings Inspired by America's Vineyards," by Barbara Scott-Goodman (Welcome Books, $24.95).

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Ingredients:

½ cup dry white wine

1 onion

2 carrots

2 ribs celery, trimmed and halved

12 sprigs fresh flat-leaf parsley

12 black peppercorns

Kosher salt

3 whole chicken breasts (about three pounds), split

½ cup walnut halves, toasted

Vinaigrette:

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon sugar

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch watercress, stemmed

1-2 tablespoons walnut oil, for drizzling

Instructions:

Put the wine, onion, carrots, celery and parsley in a large soup pot. Add about 4 quarts water, the peppercorns and 1 tablespoon salt. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes.

Add the chicken breasts to the simmering broth, raise the heat, and return to a boil. Reduce the heat and gently simmer, partially covered, until the chicken is cooked through, about 25 to 30 minutes. Remove the pot from the heat and let the chicken cool in the broth.

Remove the chicken from the broth. Strain the broth and reserve for another use. Tear the chicken into bite-size pieces, discarding the skin and bones, and put in a large bowl. Add the walnuts.

In a small bowl, whisk together the mustard, vinegar and sugar. Slowly add the olive oil, whisking constantly, until the vinaigrette thickens. Pour over the chicken and walnuts and gently toss together until well mixed. Season to taste with salt and pepper.

Arrange the watercress on a large platter and spoon the chicken salad over it. Drizzle with walnut oil and serve at room temperature.