Title: Sauteed Chicken with Gewurtztraminer, Leeks, and Grapes
Categories: None
Yield: 6 Servings

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 ts 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

From: Date:

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