Bring the wine, chicken stock, bay leaf and garlic oil to the boil in a saucepan.
Reduce the heat until the mixture is simmering. Add the chicken, poach for 20-
For the dressing, remove half of the poaching liquor, place into a saucepan and heat until the volume has reduced slightly. Whisk in the oil, vinegar, lemon juice and zest and sugar until well combined. Season, to taste, with salt and freshly ground black pepper.
To serve, remove the chicken breasts and slice into four pieces.
Place a handful of watercress onto each of four serving plates and top with the poached chicken. Sprinkle over the pine nuts and drizzle over the dressing.
For the chicken
100ml/3½fl oz white wine
250ml/9fl oz chicken stock
1 fresh bay leaf
1 tbsp garlic infused oil
4 chicken breasts, skin removed
75ml/2¾ oz extra virgin olive oil
25ml/1fl oz white wine vinegar
½ lemon, zest and juice
salt and freshly ground black pepper
50g/1¾oz pine nuts, toasted