2 cups water
1 cup dry white wine
1 bay leaf
1/4 cup chopped onion
1 carrot, coarsely chopped
Leaves from 1 stalk celery, chopped
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
6 chicken breast halves (2 to 2 1/2 pounds)
Blackberry Cabernet Sauce:
2 cups blackerries
3 Tbsp. extra-virgin olive oil
1 small onion, chopped
3 Tbsp. sugar
1 cup Cabernet Sauvignon wine
Make Sauce: 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.
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.
To serve, fan out chicken slices on individual plates and top with blackberry sauce.
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