Bring the wine, chicken stock, bay leaf and garlic infused oil to the boil in a saucepan.
Reduce the heat until the mixture is simmering. Add the chicken, poach for 20-25 minutes, remove from the heat and set aside to cool in the poaching liquor.
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. Serve with rice and low FODMAP vegetables, such a carrot and zucchini.