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. 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.
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.
This sauce is also good with turkey, duck, or pork.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
Poached Chicken Breasts With Blackberry Cabernet Sauce Recipe: https://whatscookingamerica.net/poultry/chickenblackberry.htm