Ingredients
3 lb boneless chicken breast, skin on
1 marinade
1 stuffing
1 hickory chips
1 sauce
MARINADE
1 cup peanut oil
1 cup hickory barbecue sauce
1 cup water
6 tsp white wine worcestershire
4 tsp all-purpose seasoning
1/2 cup lime juice
1 tsp minced fresh garlic
2 tsp chopped onion
STUFFING
4 oz salt-free butter
10 oz sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 red bell pepper, chopped
1 shredded carrot
1/2 cup chopped mushrooms
1 garlic clove, chopped
1 tsp all-purpose seasoning
1 1/2 cup chicken stock
5 oz eggplant
2 tsp parsley
2 tsp chopped green onions
1/2 loaf french bread, cubed
SAUCE
6 tsp butter
3 tsp flour
2 1/4 cup milk
1 cup chardonnay
1 tsp sll-purpose seasoning
2 cup chicken stock
3/4 cup whipping cream
1 tsp parsley
1 tsp green onions
1/4 lb andouille sausage
1/4 lb pecans, chopped
CHICKEN ~ MARINATE CHICKEN B
Directions
under skin of chicken. Bake chicken for 15 minutes at 350 degrees;
then take chicken breast, and smoke lightly for 10 minutes with
Hickory chips. Remove to serving plate and add sauce.
Marinade: ~------- Mix all ingredients well; pour over chicken.
Stuffing: ~------- In a large skillet, melt butter, and saute
sausage. Then add onion, celery, pepper, carrot, and mushrooms. Next
add garlic, seasoning, and chicken stock. Next add diced eggplant
(cooked and drained) with parsley and green onions. Turn off heat,
and add French bread.
Sauce: ~---- elt butter, and whisk in flour. Cook by stirring for 1
minute. Remove from heat; stir in milk until smooth. Add wine,
seasoning, and chicken stock. Bring to a boil, stirring constantly;
simmer for 5 minutes. Whisk in cream, bring to temperature, and add
parsley, green onions, andouille, and pecans.
All purpose seasoning: ~-------------------- Home prepared all-purpose
seasoning consists of 14 herbs and spices: white pepper, black
pepper, red pepper, onion powder, garlic powder, thyme, chili powder,
dill, paprika, mustard, basil, tarragon, oregano in a 10% salt
mixture.
Servings: 10 servings
Poulet A L'intrigue (Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existance of recipes way back into history, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians are some ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks like bay, mint and dill. Over the following few hundred years, the rich and powerful families of Europe competed to serve the best banquets, and as a result cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are highly popular due to increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Poulet A L'intrigue (Chicken) recipe.
