Poached Chicken Breast, Auvergne Style from The Cooking of South West France by Paula Wolfert

Ingredients

• 1 tablespoon French walnut oil
• Swiss Chard, Giblet, and Ham Stuffing
• 12 large cabbage leaves from a fresh, crisp head
• 3 small leeks (white and tender green), halved lengthwise
• 6 young carrots, peeled and sliced on the diagonal
• 6 large skinless, boneless chicken breast halves
• 2½ quarts unsalted chicken stock (storebought or homemade)
• 6 small turnips, peeled and quartered
• Coarse sea salt, preferably fleur de sel