| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole skinless chicken breast halves; bone in |
| 2 |
|
Whole carrots; scrubbed |
| 2 |
sm |
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 |
tb |
Black peppercorns |
| 3/4 |
c |
Dried apricots |
| 2 |
c |
Fresh pineapple; cut 1 inch thick |
|
|
Salt and pepper |
| 1/2 |
ts |
Fresh tarragon; chopped |
| 1 |
ts |
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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