Orange Tarragon Chicken in Belgian Endives - alive magazine

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz (170 g) each
• 2 strips of orange zest, made using vegetable peeler
• 1 tsp (5 mL) peppercorns
• 1 small carrot, cut in a few pieces
• 1/2 onion, skin removed, root intact
• 2 thyme sprigs
• 4 tarragon sprigs, leaves removed and reserved for use below
• 1 bay leaf
• 1 tsp (5 mL) mustard
• 1 Tbsp (15 mL) apple cider vinegar
• 3 Tbsp (45 mL) orange juice
• 1 Tbsp (15 mL) extra-virgin olive oil
• 3 Tbsp (45 mL) finely chopped fresh tarragon leaves
• 1 Tbsp (15 mL) chives
• 1 Tbsp (15 mL) orange zest
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 20 Belgian endive leaves, washed and dried (from about 2 or 3 endives)
• 1/4 cup (60 mL) slivered almonds