Chicken with Grainy-Mustard Sauce

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Chicken with Grainy-Mustard Sauce Ingredients

4 Whole skinless chicken	1 tb Black peppercorns
2 Whole carrots; scrubbed	3/4 c Dried apricots
2 sm Onions; peeled, cut in half	2 c Fresh pineapple; cut 1 inch
2 Stalks celery; cut into 3"	Salt and pepper
1 Whole bay leaf	1/2 ts Fresh tarragon; chopped
10 Sprigs parsley; flat leaf	1 ts Dijon mustard; grainy
1 c Dry white wine	1/4 lb Baby lettuce leaves

Instructions for Chicken with Grainy-Mustard Sauce

Place chicken, carrots, onions, celery, bay leaf, parsley, wine and peppercorns in a stockpot. Add water to cover. Bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain simmer and slimming skum off the top, until chicken is sooked, 20 to 25 minutes. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish. Add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesclothe lined strainer and discard solids. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season with salt and 1/8 teaspoon pepper and 1/4 teaspoon tarragon. Raise heat to high, cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon and 1/8 teaspoon pepper. Divide lettuce among four plates. Slice chicken, place on greens. Pour mustard sauce over chicken and serve with reserved apricot and pineapple mixture. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine

Main Ingredient: ChickenCuisine: Uncategorized

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