Sauteed Chicken with Gewurtztraminer, Leeks,

Directions

Bone the chicken; set aside the meat.

Chop the carcass and sauté in 3 tablespoons butter until browned.

Add the carrot, onion, and shallots; sauté a few minutes.

Add wine, cognac, chopped thyme, and the chopped tomato.

Reduce to 2 tablespoons liquid.

Add chicken stock; reduce to ½ cup liquid.

Remove the bones.

Add cream, bring to a boil, and strain.

Season to taste.

Keep warm.

Sauté the chicken in 3 tablespoons butter.

Transfer to oven with pan drippings and bake at 400℉ (200℃) for 15 minutes.

Remove the chicken and tent with foil.

Using the pan juice, sauté leeks for 5 minutes and remove.

Using remaining 1 tablespoon butter, sauté grapes for 1 minute to heat.

To assemble, divide leeks among 6 plates.

Place chicken atop leeks.

Nap with sauce and garnish with grapes.