Barrington Software Incorporated

 


POACHED CHICKEN WITH GRAINY MUSTARD SAUCE


Serves 4


4 skinless chicken breast halves, bone in

2 carrots, scrubbed

2 small onions, peeled and cut in half

2 celery stalks, cut into 3-inch pieces

1 dried bay leaf

10 sprigs fresh flat-leaf parsley

1 cup dry white wine

1 tablespoon black peppercorns

3/4 cup dried apricots

2 cups fresh pineapple in 1-inch cubes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon chopped fresh tarragon

1 teaspoon grainy mustard

1/4 pound baby lettuce such, as mâche


1. Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot.

Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer.

Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken

is cooked, 20 to 25 minutes.


2. 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; discard solids.


3. 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 fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.


4. 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.


5. Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over

chicken, and serve with reserved apricot-and-pineapple mixture.


Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g

protein, 4 g dietary fiber.



From Martha Stewart



http://www.cooken.com

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