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Herb Tea Smoked Chicken Breast Recipe
|Bone in chicken breasts||32 Ounce (Preferably Grain Fed, 4 Pieces, 8 Ounces Each)|
|Coarse salt||1 Tablespoon|
|Herbal tea leaves||2 Ounce (1 1/2 Cups)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Shallot||1 , minced|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Demi glace/Reduced chicken stock||1 Cup (16 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1870 Calories from Fat 649
% Daily Value*
Total Fat 73 g113%
Saturated Fat 41.6 g207.9%
Trans Fat 0.2 g
Cholesterol 687.4 mg
Sodium 6561.1 mg273.4%
Total Carbohydrates 50 g16.5%
Dietary Fiber 12 g47.8%
Sugars 22 g
Protein 228 g456.7%
Vitamin A 48.9% Vitamin C 45.8%
Calcium 14.5% Iron 42.8%
*Based on a 2000 Calorie diet
Rinse off the salt and pat dry with paper towels.
PREHEAT AN OUTDOOR GRILL with a moderate fire.
Soak the tea leaves in a bowl of warm tap water for 30 minutes.
When the coals are hot, drain the tea leaves well and sprinkle them over the coals.
Set the chicken on the grate, cover the grill, and smoke the chicken, without turning, until it is just cooked through, 20 to 30 minutes.
WHILE THE CHICKEN is smoking, prepare the sauce.
Heat 2 tablespoons of the butter in a medium saucepan until melted (chill the remaining butter).
Add the shallot and cook over medium heat until softened, 2 to 3 minutes.
Add the wine, bring to a boil, and boil until reduced by about half.
Add the demi-glace and blueberries and simmer gently for 15 minutes.
Cut the remaining butter into chunks, add it to the sauce, and stir so the butter melts gently into the sauce without separating.
Season to taste with salt and pepper.
SET A CHICKEN BREAST on each individual plate and drizzle the sauce over and around it.