1515 Restaurant

1515 Market Street, Denver, CO 80202
303-571-0011

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Honey, Rosemary, Garlic Chicken

Yields: 6 servings

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

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

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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