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1
In a large pot, combine the stock, chicken, celery, onion, chopped carrot, garlic, peppercorns and thyme sprigs and bring to a simmer over moderately high heat.
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2
Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours.
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3
Transfer the chicken to a platter; let cool.
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4
Strain the broth and return it to the pot.
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5
Boil the broth over high heat, skimming occasionally, until reduced to 6 cups, about 12 minutes.
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6
Cover the broth and keep it hot.
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7
Remove the meat from the chicken and tear it into large pieces.
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8
In a small saucepan of boiling water, cook the baby carrots until tender, about 5 minutes; using a slotted spoon, transfer them to a plate.
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9
Repeat with the turnips, cooking them for 4 minutes, and the peas, cooking them for 1 minute.
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10
In a large skillet, combine the chicken, baby carrots and 1 cup of the broth.
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11
Cover and rewarm gently, then remove from the heat.
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12
Stir the mustard into the remaining broth and season with salt and pepper.
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13
Spoon the chicken and vegetables, including the raw zucchini, into large shallow bowls.
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14
Sprinkle the chopped thyme and sliced shallot over the top, then ladle in enough hot broth to cover.
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15
Add 2 pieces of the Comte Polenta to each bowl and serve.
