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1
Place the chicken in a pot with just enough water to cover.
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2
Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle.
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3
Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes.
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4
Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat.
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5
Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready.
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6
Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes.
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7
Reserve 1/4 cup of the toasted seeds for garnish.
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8
Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles.
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9
Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes.
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10
Adjust the seasonings.
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11
Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds.
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12
Serve with warm corn tortillas, for wrapping, and minced red onion, for topping.
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13
If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.
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14
Cook's Note: For a make-ahead meal, simmer the sauce only until not quite thick enough to serve, 10 minutes.
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15
Return the chicken to the pot, turn off heat and let cool before covering and storing.
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16
Reheat over medium heat and thicken the sauce, to serve.
