Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Whole skinless chicken
                        Breast halves -- bone in
   2                    Whole carrots -- scrubbed
   2       small           Onions -- peeled, cut in
                        Half
   2                    Stalks celery -- cut into 3"
                        Pieces
   1                    Whole bay leaf
  10                    Sprigs parsley -- flat leaf
   1       c            Dry white wine
   1       tb           Black peppercorns
     3/4   c            Dried apricots
   2       c            Fresh pineapple -- cut 1
                        Inch thick
                        Salt and pepper
     1/2   ts           Fresh tarragon -- chopped
   1       t            Dijon mustard -- grainy
     1/4   lb           Baby lettuce leaves

Preparation:

Place chicken, carrots, onions, celery, bay leaf, parsley, wine and peppercorns in a stockpot. Add water to cover. Bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain simmer and slimming skum off the top, until chicken is sooked, 20 to 25 minutes. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish. Add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesclothe lined strainer and discard solids. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season with salt and 1/8 teaspoon pepper and 1/4 teaspoon tarragon. Raise heat to high, cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon and 1/8 teaspoon pepper. Divide lettuce among four plates. Slice chicken, place on greens. Pour mustard sauce over chicken and serve with reserved apricot and pineapple mixture.