Orange Tarragon Chicken in Belgian Endives

Ingredients

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