*  Exported from  MasterCook  *
 
                SAUTEED CHICKEN WITH GEWURTZTRAMINER, LEEKS,
 
 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
   
   From:                                 Date:
  
 
 
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