Recipe - Sauteed Chicken With Gewurtztraminer Leeks And Grapes

3 2pound
1 pound Leeks cleaned &
Julienned
One half pound Seedless grapes halved
7 tablespoon Butter
3 tablespoon Shallots minced
3 cup Gewurztraminer
One fourth cup Heavy whipping cream
One fourth cup Cognac
3 cup Chicken stock
1 small Carrot chopped
1 small Onion chopped
1 teaspoon 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 One half 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:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip