| 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 | tb | Butter |
| 3 | tb | Shallots — minced |
| 3 | c | Gewurztraminer |
| 1/4 | c | Heavy whipping cream |
| 1/4 | c | Cognac |
| 3 | c | Chicken stock |
| 1 | sm | Carrot — chopped |
| 1 | sm | Onion — chopped |
| 1 | ts | Fresh thyme |
| 1 | md | Tomato — peel,seed,chop |
| 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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