Sauteed Chicken with Gewurtztraminer, Leeks,

• 6 pounds chicken
• 1 pound leeks julienned
• 1/2 pound grapes, seedless seedless, halved
• 7 tablespoons butter
• 3 tablespoons shallots minced
• 1/4 cup whipped cream
• 1/4 cup cognac
• 3 cups chicken broth
• 1 small carrots chopped
• 1 small onions chopped
• 1 teaspoon thyme
• 1 medium tomatoes peeled, chopped

1. Bone the chicken; set aside the meat.
2. Chop the carcass and saute in 3 tablespoons butter until browned.
3. Add the carrot, onion, and shallots; saute a few minutes.
4. Add wine, cognac, chopped thyme, and the chopped tomato.
5. Reduce to 2 tablespoons liquid.
6. Add chicken stock; reduce to 1/2 cup liquid.
7. Remove the bones.
8. Add cream, bring to a boil, and strain.
9. Season to taste.
10. Keep warm.
11. Saute the chicken in 3 tablespoons butter.
12. Transfer to oven with pan drippings and bake at 400F (200C) for 15 minutes.
13. Remove the chicken and tent with foil.
14. Using the pan juice, saute leeks for 5 minutes and remove.
15. Using remaining 1 tablespoon butter, saute grapes for 1 minute to heat.
16. To assemble, divide leeks among 6 plates.
17. Place chicken atop leeks.
18. Nap with sauce and garnish with grapes.

chicken, leeks, grapes, butter, shallots, whipped cream, cognac, chicken broth, carrots, onions, thyme, tomatoes

Taken from recipeland.com/recipe/v/sauteed-chicken-gewurtztraminer-45963 (may not work)