Cooking Recipe Poulet A L'Intrigue (Chicken)

Recipe Ingredients

3 lb Boneless chicken breast, skin on

Marinade

Stuffing

Hickory chips

Sauce

ARINADE

1 c Peanut oil

1 c Hickory barbecue sauce

1 c Water

6 ts White wine Worcestershire

4 ts All-purpose seasoning

1/2 c Lime juice

1 ts Minced fresh garlic

2 ts Chopped onion

STUFFING

4 oz Salt-free butter

10 oz Sausage

1/2 c Chopped onion

1/2 c Chopped celery

1 Red bell pepper, chopped

1 Shredded carrot

1/2 c Chopped mushrooms

1 Garlic clove, chopped

1 ts All-purpose seasoning

1 1/2 c Chicken stock

5 oz Eggplant

2 ts Parsley

2 ts Chopped green onions

1/2 Loaf French bread, cubed

SAUCE

6 ts Butter

3 ts Flour

2 1/4 c Milk

1 c Chardonnay

1 ts Sll-purpose seasoning

2 c Chicken stock

3/4 c Whipping cream

1 ts Parsley

1 ts Green onions

1/4 lb Andouille sausage

1/4 lb Pecans, chopped

Directions

Chicken: ~------ Marinate chicken breast fo 24 hours. Place stuffing
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.

Categories matching this recipe

Sauces ,Chicken ,Poultry ,Stuffing