Sauteed Chicken With Gewürztraminer, Leeks, And Grapes Recipe - Cooking Index
Sauteed Chicken With Gewürztraminer, Leeks, And Grapes Recipe - Cooking Index
| 3 | Pound - ¥ | |
| 1 lb | 454g / 16oz | Leeks - cleaned and |
| Julienne | ||
| 1/2 lb | 227g / 8oz | Seedless grapes - halved |
| 7 tablespoons | 105ml | Butter |
| 3 tablespoons | 45ml | Shallots - minced |
| 3 cups | 711ml | Gewurztraminer |
| 1/4 cup | 59ml | Heavy whipping cream |
| 1/4 cup | 59ml | Cognac |
| 3 cups | 711ml | Chicken stock |
| 1 cup | 110g / 3.9oz | Carrot - chopped (small) |
| 1 cup | 62g / 2.2oz | Onion - chopped (small) |
| 1 teaspoon | 5ml | Fresh thyme |
| 1 teaspoon | 5ml | Tomato - peel, seed, chop (medium) |
| 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
Source:
Lansing State Journal, Theyer Wine, Gannett News Service
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