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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Meats 6 Servings

INGREDIENTS

3 2-pound
1 lb Leeks, cleaned &
Julienned
1/2 lb Seedless grapes, halved
7 T Butter
3 T Shallots, minced
3 c Gewurztraminer
1/4 c Heavy whipping cream
1/4 c Cognac
3 c Chicken stock
1 Carrot, chopped
1 Onion, chopped
1 t Fresh thyme
1 Tomato, peelseedchop
Chickens, boned

INSTRUCTIONS

STEP ONE: The Chicken-- Bone the chicken; set aside the meat. Chop the
carcass and saute in 3 tablespoons butter until browned. Add the
carrot, onion, and shallots; saute a few minutes. Add wine, cognac,
chopped thyme, and the chopped tomato.  STEP TWO: The Sauce-- Reduce to
2 tablespoons liquid. Add chicken  stock; reduce to 1/2 cup liquid.
Remove the bones. Add cream, bring  to a boil, and strain. Season to
taste. Keep warm.  STEP THREE: Saute the chicken in 3 tablespoons
butter. Transfer to  oven with pan drippings and bake at 400 degrees F
for 15 minutes.  Remove the chicken and tent with foil.  STEP FOUR:
Using the pan juice, saute leeks for 5 minutes and remove.  Using
remaining 1 tablespoon butter, saute grapes for 1 minute to  heat.
STEP FIVE: To assemble, divide leeks among 6 plates. Place chicken
atop leeks. Nap with sauce and garnish with grapes.  Recipe By     :
Pierre Pollin of Le Titi de Paris, Arlington Heights,  IL  From:      
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 167
Total Fat: 18.9g
Cholesterol: 52.8mg
Sodium: 200mg
Potassium: 408mg
Carbohydrates: 24.9g
Fiber: 2.2g
Sugar: 11.6g
Protein: 5.1g


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