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.