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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Take breast off the bone. Add bone and chopped leg pieces to a large
saucepan and brown. Deglaze with white wine and cover with chicken stock.
Bring to a boil, reduce to a simmer, and add the herbs, garlic and
peppercorns. Simmer 1 hour, then strain, reserving the cooked meat for
another purpose. Skim off the fat. Reduce the broth until rich and
slightly thickened; only about 1 1/2 cups should remain. The sauce can be
prepared several hours ahead, or the day before.
Prepare a moderately hot grill. Carefully pound the chicken breast to
flatten them slightly. Crack the rest of the peppercorns in a mortar.
Coat the breasts lightly with oil and season with salt and peppercorns.
Gently grill the chicken skin side down, rotating them frequently for even
browning. Turn the breasts to finish cooking.
Let the breast stand for a few minutes. Warm the sauce, check for
seasoning and add a few drops of red wine vinegar, if you wish.
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