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| Honey, Rosemary, Garlic Chicken |
| Yields: 6 servings |
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| INGREDIENTS: CHAMPAGNE CREAM |
2 1/2 oz shallots, minced
1 1/2 oz garlic, minced
3 C champagne
1 oz fresh whole tarragon leaves
1/2 gal heavy cream
1/4 oz canola oil
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| INGREDIENTS: CORN BREAD |
1/4 lb sugar
2 oz shortening
1 egg
5/16 lb corn meal
5/16 lb bread flour
1/4 lb pastry flour
3/4 lb milk powder
5/8 oz baking powder
1/4 oz salt
1/4 qt water
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| METHOD: CHAMPAGNE CREAM |
| Heat large pot over medium heat with oil; add shallot and garlic.
When edges start to caramelize, deglaze with champagne.
Reduce champagne by 3/4, add cream and tarragon.
Further reduce the sauce by 1/2 on low heat.
Strain sauce through cheese cloth. |
| METHOD: CORN BREAD |
| Cream sugar and shortening until very light.
Add eggs and beat mixture until smooth, scraping the sides and
bottom of the bowl as necessary.
Shift all the dry ingredients together; then add them to the creamed
mixture in two to three parts, alternating with water.
Mix the batter just until all the ingredients are moistened.
• Bake in large buttered pan at 400 degrees F until internal
temperature of 165 degrees. |
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