Eve, This looks tasty –do you think it might be too heavy for summer cooking? I have another recipe I will send after this one. Thanks for using recipes I like. Sandi
Suggested wines: Gewürztraminer, Riesling, White Zinfandel
Recipe: Serves 4
2 2-pound chickens, boned
2/3 pound leeks, cleaned and julienned
1/3 pound seedless grapes, halved
4 2/3 tablespoons butter
2 tablespoons shallots, minced
2 cups Gewurztraminer
1/8 cup heavy whipping cream
1/8 cup Cognac
2 cups chicken stock
2/3 small carrot, chopped
2/3 small onion, chopped
2/3 teaspoon fresh thyme
2/3 medium tomato, peel, seed, chop
STEP ONE: The Chicken–
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.
STEP TWO: The Sauce–
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.
STEP THREE:
Sauté 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.
STEP FOUR:
Using the pan juice, sauté leeks for 5 minutes and remove. Using remaining 1 tablespoon butter, sauté grapes for 1 minute to heat.
STEP FIVE:
To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce and garnish with grapes.
Sandi Shares Sauteed Chicken with Gewurztraminer
l-r: Sandi Gordon, Me and Susie Q