Poached chicken breasts with blackberry cabernet sauce
Recipe by Jasmine DK Shepard
2 cups water
1 cup dry white wine
1 bay leaf
1 shallot coarsely chopped
1 carrot, coarsely chopped
Leaves from 1 stalk celery, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 chicken breast halves (2 to 2 1/2 pounds)*
Blackberry Cabernet Sauce (see recipe below)
Blackberry Cabernet Sauce
This sauce is also good with turkey, duck, or pork
2 cups blackberries
3 tablespoons extra-virgin olive oil
2 good sized shallots, chopped
2-3 tablespoons sugar
1 cup Cabernet Sauvignon wine
In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp. In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent. Add the blackberry pulp, sugar, and wine. Simmer sauce until reduced to approximately 1/2 the original quantity. Remove from heat and let cool. Refrigerate until ready to use.
1. In a large pot over medium heat, combine the water, wine, bay leaf, onion, carrot, celery leaves, salt, and pepper.
Bring to a boil and boil 5 minutes.
Add chicken pieces;
bring back to a boil,
cover, reduce the heat to low, and simmer 15 minutes.
Turn off heat and let pot stand, covered, until cool.
Lift chicken pieces from cooking stock with a slotted utensil.
Skin and bone the breast halves and slice thinly lengthwise, holding them in their original shape as you work.
Arrange the sliced breast on a platter, cover with plastic wrap, and refrigerate.
2. NOTE: Strain the stock and reserve for use in other dishes.
Prepare Blackberry Cabernet Sauce and spoon over chilled chicken just before serving. To serve, fan out chicken slices on individual plates and top with sauce.
main courses October 07, 2011 19:26
Author from a mailing list somewhere. this is adapted from a pretty classic recipe
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