Side Pannel
Chicken with Grainy-Mustard Sauce
Chicken with Grainy-Mustard Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 Whole skinless chicken
- -breast halves; bone in
- 2 Whole carrots; scrubbed
- 2 sm Onions; peeled, cut in half
- 2 Stalks celery; cut into 3"
- -pieces
- 1 Whole bay leaf
- 10 Sprigs parsley; flat leaf
- 1 c Dry white wine
- 1 tb Black peppercorns
- 3/4 c Dried apricots
- 2 c Fresh pineapple; cut 1 inch
- -thick
- Salt and pepper
- 1/2 ts Fresh tarragon; chopped
- 1 ts Dijon mustard; grainy
- 1/4 lb Baby lettuce leaves
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.
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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