Herb Tea Smoked Chicken Breast Recipe
Ingredients
| 4 chicken breasts (with bone still in), preferably grain-fed (about 8 ounces each) | ||
| Coarse salt | 1 Tablespoon | |
| Tea leaves | 2 Ounce | |
| Butter | 1/3 Cup (16 tbs) | |
| Shallot | 1 , minced | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs), reduced | |
| Blueberries | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
PUT THE CHICKEN in a shallow dish, sprinkle the coarse salt over it, and marinate in the refrigerator for 2 hours.
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.
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.
Chef
