Recipe - Chicken With Grainy-Mustard Sauce

4 Whole skinless chicken
breast halves; bone in
2 Whole carrots; scrubbed
2 small 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
Three fourths cup Dried apricots
2 cup Fresh pineapple; cut 1 inch
thick
Salt and pepper
One half teaspoon Fresh tarragon; chopped
1 teaspoon Dijon mustard; grainy
One fourth pound 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 1/8 teaspoon pepper and One fourth teaspoon tarragon. Raise
heat to high, cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat
to low; whisk in mustard, One fourth teaspoon each salt and tarragon and 1/8
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.
Posted to MCRecipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 0800

From: Kristine ksimpson@cwo.com