Grams Sunday Chicken
From lillyann 16 years ago
- 120 minutes to make
- Serves 6
When I cook certain dishes, I smell my grandmother's kitchen. This is one of them. This dish puts a spicy and flavorful spin on tan old chicken favorite. Goes perfectly with homemade wheat rolls, and smashed potatoes!
Ingredients
- 3 cups dry black beans shopping list
- 6 cups poultry stock shopping list
- 1 carrot, chopped shopping list
- 1 medium onion, peeled and chopped shopping list
- 1 celery stalk, chopped shopping list
- 2 bay leaves shopping list
- 3 sprigs fresh thyme, finely chopped shopping list
- 4 cloves shopping list
- 6 shallots, peeled and chopped shopping list
- 3 tablespoons olive oil shopping list
- 1 bottle white wine shopping list
- 2 cups heavy cream shopping list
- 9 ounces goat cheese shopping list
- 3 tablespoons unsalted butter, at room temperature shopping list
- 6 boneless, skinless chicken breast halves shopping list
- salt and ground white pepper shopping list
How to make it
- Soak the black beans 6 to 8 hours prior to cooking, in enough cold water to completely cover them.
- Put the poultry stock in a medium saucepan over medium-high heat. Drain the black beans and add them to the pan with the carrot, onion, celery, bay leaves, thyme and cloves. Bring to a boil and skim off any impurities. Reduce heat to medium and continue cooking, until the black beans are nearly soft and the liquid has reduced by half, about 1 1/2 hours. Remove from the stovetop and keep warm in a 140°F (60°C) oven.
- In a separate saucepan, over medium-high heat, sauté the shallots in 1 tablespoon of oil until they are translucent. Add the wine and reduce by half. Stir in the heavy cream and continue cooking until the liquid reduces by half again. Remove from heat and let cool for about 5 to 7 minutes. Strain the mixture into a blender, add the goat cheese and butter, and blend until smooth and fully combined. Return the sauce to the pan, cover and keep hot over very low heat.
- Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the rest of the oil over medium heat. Cook the chicken breasts on one side, until nicely browned, turn and continue cooking, until just cooked through. Remove from heat, cut each breast into diagonal slices and arrange on individual plates.
- Pour sauce generously over the chicken slices, add a serving of black beans on the side, and serve.
The Rating
Reviewed by 8 people-
Great recipe! *wink*^5!
pink
in USA loved it
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Oh yummmmm really sounds fantastic!!
shirleyoma
in Cove loved it
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This recipe WAS scary, but it was actually great. Everything in this combination tasted heavenly once put together. Definitely worth a try!
gabrielle
in Austin loved it
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