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1
Poach the chicken In a medium saucepan, bring the wine to a simmer and cook over moderate heat until reduced by half, about 3 minutes.
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2
Add the stock, peppercorns, bay leaf, garlic and a generous pinch of salt and return to a simmer.
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3
Add the chicken and cook over moderately low heat, turning the meat occasionally, until an instant-read thermometer inserted in the thickest part registers 160, about 25 minutes.
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4
Transfer the chicken to a work surface and let cool completely before returning to the cooled poaching liquid.
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5
Meanwhile, cook the lentils In a medium saucepan, heat the olive oil.
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6
Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables start to soften, about 5 minutes.
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7
Add the bacon and cook, stirring, until the fat is rendered but the bacon is not crisp, 3 to 5 minutes.
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8
Add 2 1/2 cups of water and bring to a boil.
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9
Stir in the lentils and season generously with salt and pepper.
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10
Simmer over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.
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11
Let the lentils cool in the liquid; drain.
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12
Using tongs, remove the onion, carrot and celery and discard.
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13
Make the salad In a small bowl, whisk the shallot with the lemon juice and vinegar and let stand for 5 minutes.
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14
Whisk in the mustard.
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15
Slowly drizzle in the olive oil and whisk until incorporated.
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16
Season the vinaigrette with salt and pepper.
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17
In a large bowl, toss the watercress with the almonds, dill and 1/4 cup of the vinaigrette.
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18
In a bowl, toss the lentils with 1/4 cup of the vinaigrette and season with salt and pepper.
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19
Remove the chicken from the poaching liquid and transfer to a work surface.
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20
Slice the chicken, arrange on plates and drizzle with the remaining vinaigrette.
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21
Serve the lentils and watercress alongside.
