Rhubarb cherry sauce for poultry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Tawny port |
| ½ | cup | Dried cherries (fresh |
| Strawberries) | ||
| ¼ | cup | Chopped shallots |
| 1 | pounds | Fresh rhubarb -- trimmed and |
| Sliced | ||
| 1½ | cup | Chicken stock |
| 1 | tablespoon | Arrowroot -- dissolved in |
| 2 | tablespoons | Orange juice |
| 1 | teaspoon | Coarsely ground black |
| Pepper | ||
Directions
Serve sauce with poultry (chicken, duck, turkey breast).
In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.
Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste.
Slice the poultry entree at an angle and divide among 4 plates. Serves each portion topped with some of the sauce.
Serve with sugar snap peas and garlic mashed potatoes.
Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:08:09 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Cooking Live, TVFN