4 med. carrots, peeled & sliced 1/2" thick
2 med. yellow onions, quartered
1 lg. sweet red pepper, cored, seeded & cut into 1" wide strips
1/2 c. olive OR vegetable oil
1/2 c. tarragon OR white wine vinegar
1/2 tsp. salt
8 black peppercorns
2 (12 oz. ea.) whole chicken breasts, boned, skinned & split

In a large flameproof casserole or heavy 10 inch skillet, bring carrots, onions, red pepper, olive oil, vinegar, salt and peppercorns to a boil over moderate heat. Cover, reduce heat to moderately low and simmer for 30 minutes. Add chicken, increase heat to moderately high and bring the liquid, uncovered, to a boil. Cover, reduce heat to moderately low, and simmer 10-12 minutes or until chicken is no longer pink at the center. Cool to room temperature, cover tightly, and refrigerate for at least 4 hours. Will keep for up to 2 days. When ready to serve, let chicken come to room temperature, then transfer it with some of the liquid to a serving platter. Serves 4.