Poulet a l'intrigue (chicken)

10 servings

Ingredients

Quantity Ingredient
3 pounds Boneless chicken breast, skin on
Marinade
1 cup Peanut oil
1 cup Hickory barbecue sauce
1 cup Water
6 teaspoons White wine Worcestershire
4 ounces Salt-free butter
10 ounces Sausage
½ cup Chopped onion
½ cup Chopped celery
1 Red bell pepper, chopped
1 Shredded carrot
½ cup Chopped mushrooms
6 teaspoons Butter
3 teaspoons Flour
2¼ cup Milk
1 cup Chardonnay
1 teaspoon Sll-purpose seasoning
2 cups Chicken stock
Stuffing
Hickory chips
Sauce
4 teaspoons All-purpose seasoning
½ cup Lime juice
1 teaspoon Minced fresh garlic
2 teaspoons Chopped onion
1 Garlic clove, chopped
1 teaspoon All-purpose seasoning
1½ cup Chicken stock
5 ounces Eggplant
2 teaspoons Parsley
2 teaspoons Chopped green onions
½ Loaf French bread, cubed
¾ cup Whipping cream
1 teaspoon Parsley
1 teaspoon Green onions
¼ pounds Andouille sausage
¼ pounds Pecans, chopped

Directions

MARINADE

STUFFING

SAUCE

Chicken:

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Marinate chicken breast fo 24 hours. Place stuffing under skin of chicken. Bake chicken for 15 minutes at 350 degrees; then take chicken breast, and smoke lightly for 10 minutes with Hickory chips.

Remove to serving plate and add sauce.

Marinade:

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Mix all ingredients well; pour over chicken.

Stuffing:

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In a large skillet, melt butter, and saute sausage. Then add onion, celery, pepper, carrot, and mushrooms. Next add garlic, seasoning, and chicken stock. Next add diced eggplant (cooked and drained) with parsley and green onions. Turn off heat, and add French bread.

Sauce:

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elt butter, and whisk in flour. Cook by stirring for 1 minute. Remove from heat; stir in milk until smooth. Add wine, seasoning, and chicken stock. Bring to a boil, stirring constantly; simmer for 5 minutes. Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans.

All purpose seasoning:

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Home prepared all-purpose seasoning consists of 14 herbs and spices: white pepper, black pepper, red pepper, onion powder, garlic powder, thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano in a 10% salt mixture.

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