Ingredients
4 whole skinless chicken
1 breast halves -- bone in
2 whole carrots -- scrubbed
2 small onions -- peeled, cut in
1 half
2 stalks celery -- cut into 3
1 pieces
1 whole bay leaf
10 sprigs parsley -- flat leaf
1 cup dry white wine
1 tbsp black peppercorns
3/4 cup dried apricots
2 cup fresh pineapple -- cut 1
1 inch thick
1 salt and pepper
1/2 tsp fresh tarragon -- chopped
1 tsp 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.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Servings: 4 servings
Chicken With Grainy-Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is possible to trace the history of meal recipes back into the distant past, certainly as far back as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the early Romans used many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and dill. During the following few hundred years, the powerful families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their collection of recipes were highly sought after. However, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, recipe publications were in high demand, mostly as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Chicken With Grainy Mustard Sauce recipe.
