Shelly's Recipe

CHICKEN BREASTS AU POIVRE

Category: Poultry I

6 boneless chicken breast halves
2 chicken legs
Extra virgin olive oil
1/2 cup white wine
2 quarts basic chicken stock
2 sprigs parsley
2 sprigs thyme
2 cloves garlic
3 tbsp Peppercorn salt
Red win vinegar

Brown chicken legs in a little olive oil. Then, deglaze with white wine and cover with chicken stock. Bring to a boil, reduce to a simmer and add parsley, thyme, garlic and 1 tsp off peppercorns. Simmer 1 hour, strain broth skimming off all fat. Reduce broth until rich and slightly thickened (only 1/2 should remain). This sauce can be prepared ahead.

Pound chicken breasts to flatten slightly. Crack remaining peppercorns. Coat chicken breasts with olive oil and season with salt and cracked peppercorns. Carefully grill chicken breasts, first skin side down then turn until thoroughly cooked (8-10 minutes on a moderately hot grill). Warm sauce, adding a few drops of red wine vinegar. Spoon sauce over grilled chicken breasts.