CHICKEN TONNATO JACQUES PEPIN
Steps:
- FOR CHICKEN: Combine the onion, leek, mushrooms, carrot, celery, salt, pepper and water in a large saucepan (prefereably stainless steel) Bring to a boil, reduce the heat to medium-low and boil gently for 5 minutes. Add the chicken breasts, cook them just until the broth returns to a boil, about 4 minutes. Boil for about 15 seconds, then remove the pan from the heat, cover and let the breasts stand in the broth for 12 to 15 minutes. MEANWHILE, FOR SAUCE: Set aside 4 of the anchovies for the garnish. Put tuan and remaining anchovies in food processor, along with the oil from both cans. Add the egg yolk, mustard, lemon juice, water, salt and Tabasco and process for a few seconds. With the processor runnin, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth. At serving time, divide the arugula among four plates. Remove the chicken breasts from the broth with a slotted spoon. Cut each breasts into 4 crosswise slices, and arrange the slices on top of the arugula. Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets. Sprinkle on some capers and chives and serve at room temperature. Reheat the broth, divide among four bowls and serve with the chicken.
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