2 young roasting hens or 6 to 8 breasts
1 c. white wine
1 bay leaf
1 sprig parsley
1 tsp. thyme
1 carrot, halved

Place chicken in large pot with wine and seasonings. Add water to cover. Poach until tender. Cool in liquid. Remove chicken from bones in large pieces. Set aside.

SAUCE:

1 tbsp. oil
1 sm. onion, chopped
1 tbsp. curry powder
1 1/2 tsp. tomato paste
3/4 c. dry red wine
1/2 c. water
1 bay leaf
1 tsp. sugar
1/4 tsp. lemon juice
2 tbsp. apricot puree
1 1/2 c. mayonnaise
3 tbsp. whipping cream (lightly whipped)

Sauté onion in oil 3 to 4 minutes. Add curry, simmer 2 minutes. Add wine, water, tomato paste, bay leaf and bring to a boil. Add sugar and lemon juice. Simmer 5 to 10 minutes. Remove from pan and let cool. Blend the curry mixture with mayonnaise and apricot puree and adjust seasonings, if necessary. Mix in whipped cream. Toss chicken with sauce. Serve chilled.

Serves 4 to 6.