Sauteed Chicken with Gewurtztraminer, Leeks,
Yield
10 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken
|
|
| 1 | pound |
leeks
julienned |
|
| ½ | pound |
grapes, seedless
seedless, halved |
|
| 7 | tablespoons |
butter
|
|
| 3 | tablespoons |
shallots
minced |
|
| ¼ | cup |
whipped cream
|
|
| ¼ | cup |
cognac
|
*
|
| 3 | cups |
chicken broth
|
|
| 1 | small |
carrots
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | medium |
tomatoes
peeled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken
|
|
| 453.6 | g |
leeks
julienned |
|
| 226.8 | g |
grapes, seedless
seedless, halved |
|
| 105 | ml |
butter
|
|
| 45 | ml |
shallots
minced |
|
| 59 | ml |
whipped cream
|
|
| 59 | ml |
cognac
|
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 1 | small |
carrots
chopped |
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
thyme
|
*
|
| 1 | medium |
tomatoes
peeled, chopped |
|
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.
