Sandi Shares Sauteed Chicken with Gewurztraminer

l-r: Sandi Gordon, Me and Susie Q

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.

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.

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.