| Chicken BLT |
From "Ask DIY"
episode ADI-705 |
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Q:I'm tired of the same old chicken recipes. Do you have anything new you can share? A: (DIY's master-chef Paul Sturkey) Here's a new twist on two old favorites. It's a variation on the ingredients of the classic "bacon, lettuce and tomato", but it's served as an entre with the addition of sauted chicken breast and a very special sauce. Ingredients: Bacon
2 chicken breasts; wing-bone left in
2 tbsp. crushed garlic
3 tbsp. shallots
Tomato juice
White wine
1/4-stick unsalted butter
Chopped red onion
Romaine lettuce
Diced tomato
Balsamic vinegar
Kosher salt
Fresh-ground pepper
Chopped parsley
- Begin with the bacon. Dice it into small bits, and render it over high heat to create small, crisp bacon pieces (figure A). Don't discard the bacon fat. It will be used later.
- Next, while pre-heating the sauce for grilling the chicken, begin making the sauce as it will need to reduce down. Add some white wine to a 2-quart sauce pan, and add two tbsp. of crushed garlic (figure B), 3 tbsp. shallots and some tomato juice. Stir, and begin reducing the mixture over high heat.
- While the sauce is reducing, grill the chicken breasts. We used two large chicken breasts with the bone lift in (figure C). Your butcher can cut breasts like this for you. Leaving the bone in helps make for a nice presentation when the dish is complete.
- Season the chicken on both sides using kosher salt and fresh-ground pepper.
- Place the chicken in a skillet containing heated olive-oil. For safety, carefully lower the breast into the hot oil so that it's directed away from you (figure D).
- Allow the breasts to brown on one side before flipping them over to the other side.
- Once they've browned nicely, place the breasts into an oven pre-heated to 350 degrees.
- Next, saute some chopped red onions and romaine lettuce in a skillet containing the bacon fat that you saved earlier from cooking the bacon (figure E). As it cooks, add a splash of balsamic vinegar.
- Once the sauce ingredients have reduced down to about half the original volume, add about 1/4-stick of unsalted butter to the reduction, and begin slowly whisking the butter into the mixture as it melts. As the butter melts, the sauce takes on a creamy texture, with an appearance similar to tomato soup.
- To the sauce, add some diced tomatoes and chopped parsley, and stir the ingredients.
- Plate the dish by placing the sauted lettuce and onions on the plate first, followed by the chicken breasts. Top the chicken and vegetables with the sauce (figure F).
- Finally, sprinkle the bacon bits on top to complete the dish. Serve hot.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
Chicken and Poultry Bible
Model: 0670873705
Author: Christian Teubner
(1997)
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
The Complete Chicken Cookbook
Model: 1571455906
Author: Editors of Thunder Bay Press
(2001)
Thunder Bay Press
San Diego, CA 92121
Phone: 619-457-2500
Chicken: 150 Great Recipes for All Seasons
Model: 0811817725
Author: Elaine Corn
(1999)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Beer Can Chicken
Model: 0761120165
Author: Steven Raichlen
(2002)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
John Tisdel appliances
John Tisdel Fine Appliances (JTD, Inc.)
Website: www.jtdinc.com
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