Instructions: STEP ONE: The Chicken- Bone the chicken; set aside the meat. Chop the carcass and saute in 3 tablespoons butter until browned. Add the carrot, onion, and shallots; saute a few minutes. Add wine, cognac, chopped thyme, and the chopped tomato.

STEP TWO: The Sauce- Reduce to 2 tablespoons liquid. Add chicken stock; reduce to 1/2 cup liquid. Remove the bones. Add cream, bring to a boil, and strain. Season to taste. Keep warm.

STEP THREE: Saute the chicken in 3 tablespoons butter. Transfer to oven with pan drippings and bake at 400 degrees F for 15 minutes. Remove the chicken and tent with foil.

STEP FOUR: Using the pan juice, saute leeks for 5 minutes and remove. Using remaining 1 tablespoon butter, saute grapes for 1 minute to heat.

STEP FIVE: To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce and garnish with grapes.

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