| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Whole skinless chicken | |
| breast halves bone in | ||
| 2 | Whole carrots, scrubbed | |
| 2 | Onions, peeled cut in half | |
| 2 | Stalks celery, cut into 3" | |
| pieces | ||
| 1 | Whole bay leaf | |
| 10 | Sprigs parsley, flat leaf | |
| 1 | c | Dry white wine |
| 1 | T | Black peppercorns |
| 3/4 | c | Dried apricots |
| 2 | c | Fresh pineapple, cut 1 inch |
| thick | ||
| Salt and pepper | ||
| 1/2 | t | Fresh tarragon, chopped |
| 1 | t | Dijon mustard, grainy |
| 1/4 | lb | Baby lettuce leaves |
INSTRUCTIONS
Place chicken, carrots, onions, celery, bay leaf, parsley, wine and peppercorns in a stockpot. Add water to cover. Bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain simmer and slimming skum off the top, until chicken is sooked, 20 to 25 minutes. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish. Add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesclothe lined strainer and discard solids. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season with salt and 1/8 teaspoon pepper and 1/4 teaspoon tarragon. Raise heat to high, cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon and 1/8 teaspoon pepper. Divide lettuce among four plates. Slice chicken, place on greens. Pour mustard sauce over chicken and serve with reserved apricot and pineapple mixture. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@cwo.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 87
Total Fat: 9.6g
Cholesterol: 73.1mg
Sodium: 971.3mg
Potassium: 1181.8mg
Carbohydrates: 85.8g
Fiber: 5.8g
Sugar: 55.3g
Protein: 35.8g