Chicken with grainy-mustard sauce

Yield: 4 Servings

Measure Ingredient
4 \N Whole skinless chicken
\N \N Breast halves -- bone in
2 \N Whole carrots -- scrubbed
2 smalls Onions -- peeled, cut in
\N \N Half
2 \N Stalks celery -- cut into 3\"
\N \N Pieces
1 \N Whole bay leaf
10 \N Sprigs parsley -- flat leaf
1 cup Dry white wine
1 tablespoon Black peppercorns
¾ cup Dried apricots
2 cups Fresh pineapple -- cut 1
\N \N Inch thick
\N \N Salt and pepper
½ teaspoon Fresh tarragon -- chopped
1 teaspoon Dijon mustard -- grainy
¼ pounds Baby lettuce leaves

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 ⅛ teaspoon pepper and ¼ teaspoon tarragon. Raise heat to high, cook stock until reduced to ⅓ cup, 45 minutes. Reduce heat to low; whisk in mustard, ¼ teaspoon each salt and tarragon and ⅛ 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.

Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve

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