Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 2-pound
1 lb Leeks -- cleaned &
Julienned
1/2 lb Seedless grapes -- halved
7 tb Butter
3 tb Shallots -- minced
3 c Gewurztraminer
1/4 c Heavy whipping cream
1/4 c Cognac
3 c Chicken stock
1 sm Carrot -- chopped
1 sm Onion -- chopped
1 t Fresh thyme
1 md Tomato -- peel,seed,chop
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
