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Poached Chicken Breasts with Blackberry Cabernet

2 cups water
1 cup dry white wine
1 bay leaf
1 slice onion 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

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. Skinand 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. 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.

Makes 6 servings.

Blackberry Cabernet Sauce:
This sauce is also good with turkey, duck, or pork.

2 cups blackberries
3 tablespoons extra-virgin olive oil
1 small onion, chopped
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.

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