Title: Chicken with Grainy-Mustard Sauce
Categories: Poultry Sauce Chicken
Yield: 4 Servings

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

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 cooked, 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.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve From: John Merkel Date: 01 Feb 97 Meal-Master Format Recipes (Mailing List) Ä

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