Napoleon Chicken With Gewurtztraminer, Leeks, And Grapes
Sauteed Chicken With Gewurtztraminer, Leeks, And Grapes
2 1/4 pound chickens,boned
1 1/4 pound leeks,cleaned & julienned
500g seedless grapes,halved
6 tbs butter
4 tbs shallots,minced
4 cups Gewurztraminer
1/2 cup heavy whipping cream
1/2 cup Cognac
2 cups chicken stock
1large carrot,chopped
1 onion,chopped
1/2 tbs fresh thyme
2 Italian tomatoes
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.
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.
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.
Using the pan juice, saute leeks for 5 minutes and remove. Using
remaining 1 tablespoon butter, saute grapes for 1 minute to heat.
To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap
with sauce and garnish with grapes.