Sauteed chicken with gewurtztraminer~ leeks~
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 2-pound | |
| 1 | pounds | Leeks -- cleaned & |
| Julienned | ||
| ½ | pounds | Seedless grapes -- halved |
| 7 | tablespoons | Butter |
| 3 | tablespoons | Shallots -- minced |
| 3 | cups | Gewurztraminer |
| ¼ | cup | Heavy whipping cream |
| ¼ | cup | Cognac |
| 3 | cups | Chicken stock |
| 1 | small | Carrot -- chopped |
| 1 | small | Onion -- chopped |
| 1 | teaspoon | Fresh thyme |
| 1 | medium | Tomato -- peel,seed,chop |
| Chickens -- boned | ||
Directions
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 ½ 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: