Le Coq
I. Lane
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La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...is an act of integrity, and faith."
Chicken Maque Choux
"Poultry is for the cook what canvas is for
the painter."
~ Anthelme Brillat-Savarin
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Corn and Pepper Saute
Lynn Hays
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Friday, November 10, 2006
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Chicken's Paradise
Alie Kruse-Kolk
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Chicken Maque Choux
Susie Kate's - San Francisco, Chef Timothy Knowles
Gourmet September
1989
1 large onion, chopped
1 cup fresh corn kernels (cut from about 2 ears of corn)
1/4 cup rendered pork fat or vegetable oil
6 tomatoes, peeled, seeded, and chopped
1/2 cup bourbon
2 1/2 cups chicken broth
3 cups very thinly sliced collard greens, rinsed and spun dry
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon dried thyme, crumbled
1/8 teaspoon freshly grated nutmeg
1 large egg, beaten lightly
5 whole skinless, boneless chicken breasts, (about 3 1/4 pounds),
flattened slightly to an even thickness between 2 sheets of plastic wrap
10 slices lean bacon, blanched and drained
2 tablespoons peanut oil
In a saucepan cook the onion and the corn in the fat over moderate
heat, stirring occasionally, for 5 minutes. Add the tomatoes, and cook the mixture for 4
minutes. Add the bourbon, heated, and ignite it carefully, shaking the pan until the
flames go out. Add 1/2 cup of the broth, 1 cup of the collard greens, the celery seeds,
mustard seeds, thyme, and nutmeg, simmer the mixture for 30 to 40 minutes, or until almost
all the liquid is evaporated, and add salt and pepper to taste. Transfer half the mixture
to a small bowl, let it cool, and stir in the egg. Spoon the stuffing down the center of
the breasts and roll up the breasts lengthwise, enclosing the stuffing. Wrap 2 slices of
the bacon around each breast and secure them with wooden picks.
In a very large ovenproof skillet
heat the oil over high heat until it is hot but not smoking, in it brown the chicken, and
transfer it with a slotted spatula to a plate. Pour off the fat from the skillet and
return the chicken to the skillet. Add 1 cup of the remaining broth to the skillet and
bring it to a boil. Transfer the skillet to a preheated 450ºF. oven and cook the chicken
for 12 minutes.
To the remaining tomato mixture add the
remaining 1 cup broth and the remaining 2 cups collard greens and simmer the mixture over
moderately low heat for 10 minutes. In a food processor purée the mixture, strain the
purée into the pan, cleaned, and season it with salt and pepper. Discard wooden
picks from the chicken, transfer the chicken to a heated platter, and spoon the sauce over
it. Serves 5 generously.
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