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