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Chicken and Liqueurs...........

Mar 4, '08 1:52 AM
for everyone

Star Bar's Fried Chicken Martini

Leave it to P.T. Barnum fanatic Jim Stacy to come up with a sideshow-worthy cocktail. Stacy, co-owner of the Star Bar (437 Moreland Ave., Atlanta), occasionally pours a Fried Chicken Martini. A chicken wing or drumstick garnishes this combination of vodka, olive brine and Tabasco. It intrigues us, but you never know when Stacy might make that poultry go plop. "It depends if I have some leftover chicken around," he says.

Fried Chicken Martini

2 oz. Absolut Citron vodka
Dash olive brine
2 dashes Tabasco sauce
Squeeze of lemon
Black pepper
Add a squeeze of lemon into a chilled martini glass and line the rim with black pepper. Shake the first three ingredients over ice. Strain the mixture into the glass. Garnish with a piece of fried chicken (wing or drumstick).

Chicken with Creamy Cassis Sauce

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup flour
Salt
Freshly ground black pepper
2 Tbsp canola oil or grapeseed oil
1/3 cup dry white wine
1/4 cup crème de cassis (or a teaspoon of Dijon)
1/4 cup heavy cream 2 Tbsp unsalted butter

1 Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.

2 Heat oil in a large skillet on medium high. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown and the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter, cover with foil to keep warm.

3 Discard excess fat in the skillet. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for half a minute, add the crème de cassis and the cream. Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve. Serves 3 to 4

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Hazelnut Chicken

2 fluid ounces hazelnut liqueur 2 fluid ounces hazelnut liqueur
1 1/2 fluid ounces brandy 1 1/2 fluid ounces brandy
4 skinless, boneless chicken breasts 4 skinless, boneless chicken breasts
1/8 cup butter 1/8 cup butter
1 cup dried bread crumbs, seasoned 1 cup dried bread crumbs, seasoned 1 egg, beaten 1 egg, beaten
1/2 cup ground hazelnuts 1/2 cup ground hazelnuts
8 fresh mushrooms, sliced

1. In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.

2. Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

Chicken in Orange Raspberry Sauce

4     chicken breasts, boneless
2     tablespoons butter
1     teaspoon olive oil, light
1     small shallot, minced
1/8     cup orange liqueur
1 1/2     cups orange juice, fresh
1     teaspoon sugar
1     tablespoon cornstarch
2     tablespoons cold water
    salt
1     cup raspberries, frozen, (or fresh)

Wash and pat dry chicken breasts. Pound to 1/4 inch thick evenly.

Melt butter and olive oil in a large sauté pan over medium high heat. Add chicken breasts and cook until golden on both sides. Lower heat and add minced shallot to pan and cook about 2 minutes. Do not brown shallots. Add the orange liqueur, raise the heat to high and cook, stirring up any browned particles sticking to the bottom of the pan. Cook until the liquor becomes a glaze-like consistency. Pour in fresh orange juice and sugar and bring to a boil. Lower heat and then simmer, uncovered, for approximately 15 minutes. Remove chicken and place in storage containers.

Mix cornstarch with the cold water until the cornstarch is dissolved. Add to the simmering sauce. Cook until thickened and bubbly. Sprinkle with salt. Remove from heat and let cool. Pour sauce over chicken and sprinkle with raspberries. Cover and store in the freezer.

containers:
Two Rubbermaid Square #2 (5-cup) containers

reheating instructions:
Thaw in the refrigerator the night before day of consumption. Heat chicken in microwave or on stove top on a medium-low setting, just until chicken is heated through. Note: overheating chicken in the microwave can make the chicken tough. servings:     4

serving suggestions:
Orange Almond or Orange Coconut Rice / White Rice / Wild Rice Pilaf

And I just stumbled on this one in an email and it sounds awesome! so its a late add......

Mojito Chicken

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

Marinade:
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum

Combine all ingredients in mixing bowl.

Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste

Tags: chicken, liqueur, beverage

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Perhaps our reason for being is not to simply reproduce and work, but to experience the joy and wonder of it all.

ѕєα's posts with tag: liqueur