Chicken with Grainy-Mustard Sauce

Course : Chicken
Serves: 4
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Ingredients:

4 whole skinless chicken breast halves - bone in
2 whole carrots -- scrubbed
2 small Onions -- peeled, cut in half
2 medium Stalks celery -- cut into 3 inch pieces
1 whole bay leaf
10 sprigs parsley -- flat leaf
1 cup Dry white wine
1 tablespoons Black peppercorns
3/4 cup Dried apricots
2 cup Fresh pineapple -- cut 1 inch thick
1 teaspoon salt and pepper
1/2 teaspoon Fresh tarragon -- chopped
1 teaspoon Dijon mustard -- grainy
1/4 pound Baby lettuce leaves
 

Preparation / Directions:

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.


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