Chicken With Grainy-Mustard Sauce

Recipe Ingredients

4		Skinless chicken
		Breast halves - bone in
2		Carrots - scrubbed
2		Onions - peeled, cut in (small)
		Half
2		Celery - cut into 3"
1		Bay leaf
10 sections		Parsley - flat leaf
1 cup	237ml	Dry white wine
1 tablespoon	15ml	Black peppercorns
3/4 cup	177ml	Dried apricots
2 cups	474ml	Fresh pineapple - cut 1
1		Thick
		Salt and pepper
1/2 teaspoon	2.5ml	Fresh tarragon - chopped
1 teaspoon	5ml	Dijon mustard - grainy
1/4 lb	113g / 4oz	Baby lettuce leaves

Recipe Instructions

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 cheesecloth 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.

Recipe By: Martha Stewart Living, May 1996

Source:
Miriam Podcameni Posvolsky

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