Tuesday, March 12, 2013

2 X Chopped Champion Chef Briscione's Makers Mark Braised Chicken

Fusing his love of bourbon and cooking, Chef Briscione shares his Maker’s Mark braised chicken with apples and creamy herbed polenta dish. Cooking with bourbon is popular all year long and this recipe is a great opportunity for your readers to try their hand at a celebrity chef’s favorite technique. This simple yet appetizing entrée brings in bold flavors to wrap up the very last of the winter season.

Maker’s Mark Braised Chicken with Apples and Herbed Polenta
1 TBS vegetable oil
8 boneless, skinless chicken thighs
1 cup onions, chopped
1 golden delicious apple, chopped
½ cup celery, chopped
4 cloves garlic, crushed
1 cup bourbon
3 cups chicken stock
1 TBS butter
2 golden delicious apples, peeled, cored and cut into wedges.

Heat the oil in a heavy bottom pot. Season the chicken thighs well with salt and pepper and sear to golden brown on both sides.

Remove the chicken from the pan and add the onions, apple, celery and garlic. Cook over a medium flame until the onions are tender and lightly browned.

Turn the heat off the pan and add the bourbon. Carefully flame the bourbon and boil until reduced by half. Return the chicken to the pan, and add the chicken stock.

Bring the stock to a simmer, cover the pan and place in a 350˚ oven for 45 minutes.
While the chicken is in the oven, sauté the apples in butter until tender and lightly browned.
After 45 minutes, remove the chicken from the oven. Strain the liquid and discard the vegetables. Put the liquid back on the stove and reduce by half. Just before serving, return the chicken to the reduced sauce. Garnish with sautéed apples. Serves 4.

Herbed Polenta
2 cups chicken stock
2 cups milk
1 bouquet garni (parsley stems, fresh thyme and bay leaf tied in a bundle)
1 head garlic cut in half
¾ cup yellow polenta or grits
2 TBS butter
¼ parmesan cheese
2 TBS minced parsley

Combine the milk and stock in a medium saucepot. Add the bouquet and garlic, bring the mixture to a boil. Cover and turn off the flame. Set aside for 30 minutes to infuse the herbs into the liquid.

Remove the herbs and garlic, return the mixture to a boil. Whisk in the polenta.

Simmer, stirring often until tender and thickened. Finish by seasoning with the butter and parmesan. Remove from the heat and stir in the parsley.

A bit of background on Chef Briscione:
Chef Briscione has worked at New York City’s famed Restaurant Daniel and has won Food Network’s Chopped and Chopped Champions Tournament, becoming the show’s first 2 –time champion. He co-authored “Just Married and Cooking,” a cooking and lifestyle entertaining guide with his wife, Brooke Parkhurst, which developed into a website offering recipes, tips and cooking classes. He currently teaches at the Institute of Culinary Education in New York City.

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