Sauteed Chicken With Gewurtztraminer~ Leeks~poultry 3 2-pound 1 lb leeks -- cleaned & 1 julienned 1/2 lb seedless grapes -- halved 7 tablespoon butter 3 tablespoon shallots -- minced 3 cup gewurztraminer 1/4 cup heavy whipping cream 1/4 cup cognac 3 cup chicken stock 1 small carrot -- chopped 1 small onion -- chopped 1 teaspoon fresh thyme 1 medium tomato -- peel,seed,chop 1 chickens -- boned 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: |
