Poulet a L'intrigue (Chicken)
| Yield: | 10 Servings |
| Categories: | Chicken, Poultry, Stuffing, Sauces |
| 3 | lb | Boneless chicken breast, skin on |
| Marinade | ||
| Stuffing | ||
| Hickory chips | ||
| Sauce | ||
| MARINADE | ||
| 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 |
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