Poulet a L'Intrigue (Chicken)

Name: Poulet a L'Intrigue (Chicken)
Prep time: 1 d
Total time: P1H
Yield: 10
Cuisine: Fusion
Ingredients: chicken breasts; peanut oil; barbecue sauce; water; white wine worcestershire sauce; seasoning; lime juice; garlic; onions; butter; sausage; onions; celery; sweet red bell peppers; carrots; mushrooms; garlic cloves; seasoning; chicken broth; eggplant; parsley leaves; scallions, spring or green onions; french bread; butter; flour; milk; white wine; seasoning; chicken broth; heavy whipping cream

Yield

10 servings

Prep

1 days

Cook

30 min

Ready

1 days

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
3	pounds	chicken breasts boneless, skin on
Marinade
1	cup	peanut oil
1	cup	barbecue sauce hickory
1	cup	water
6	teaspoons	white wine worcestershire sauce	*
4	teaspoons	seasoning all-purpose, undefined	*
½	cup	lime juice
1	teaspoon	garlic fresh, minced
2	teaspoons	onions chopped
Stuffing
4	ounces	butter unsalted
10	ounces	sausage
½	cup	onions chopped
½	cup	celery chopped
1	each	sweet red bell peppers chopped
1	each	carrots shredded
½	cup	mushrooms chopped	*
1	each	garlic cloves chopped
1	teaspoon	seasoning all-purpose, undefined	*
1 ½	cups	chicken broth
5	ounces	eggplant
2	teaspoons	parsley leaves
2	teaspoons	scallions, spring or green onions chopped
½	Loaf	french bread cubed	*
Sauce
6	teaspoons	butter
3	teaspoons	all-purpose flour
2 ¼	cups	milk
1	cup	white wine chardonnay	*
1	teaspoon	seasoning all-purpose, undefined	*
2	cups	chicken broth
¾	cup	heavy whipping cream
1	teaspoon	parsley leaves
1	teaspoon	scallions, spring or green onions
¼	pound	andouille sausage	*
¼	pound	pecans chopped

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	chicken breasts boneless, skin on

Marinade
237	ml	peanut oil
237	ml	barbecue sauce hickory
237	ml	water
3E+1	ml	white wine worcestershire sauce	*
2E+1	ml	seasoning all-purpose, undefined	*
118	ml	lime juice
5	ml	garlic fresh, minced
1E+1	ml	onions chopped

Stuffing
115.6	ml/g	butter unsalted
289	ml/g	sausage
118	ml	onions chopped
118	ml	celery chopped
1	each	sweet red bell peppers chopped
1	each	carrots shredded
118	ml	mushrooms chopped	*
1	each	garlic cloves chopped
5	ml	seasoning all-purpose, undefined	*
355	ml	chicken broth
144.5	ml/g	eggplant
1E+1	ml	parsley leaves
1E+1	ml	scallions, spring or green onions chopped
0.5	Loaf	french bread cubed	*

Sauce
3E+1	ml	butter
15	ml	all-purpose flour
532	ml	milk
237	ml	white wine chardonnay	*
5	ml	seasoning all-purpose, undefined	*
473	ml	chicken broth
177	ml	heavy whipping cream
5	ml	parsley leaves
5	ml	scallions, spring or green onions
113.4	g	andouille sausage	*
113.4	g	pecans chopped

Directions

Chicken: Marinate chicken breast fo 24 hours. Place stuffing under skin of chicken. Bake chicken for 15 minutes at 350℉ (180℃); then take chicken breast, and smoke lightly for 10 minutes with Hickory chips. Remove to serving plate and add sauce.

Marinade: Mix all ingredients well; pour over chicken.

Stuffing: In a large skillet, melt butter, and sauté 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: Melt 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: 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.