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Sauteed Chicken With Gewurtztraminer~ Leeks~

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      Title: SAUTEED CHICKEN WITH GEWURTZTRAMINER~ LEEKS~
 Categories: Poultry
      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:
 
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