| 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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