Chicken Bordeaux Recipes

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

CANELéS DE BORDEAUX

Steps:

• Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
• Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
• Preheat oven to 450 degrees F (230 degrees C).
• Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
• Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
• Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
• Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.

CHICKEN BORDEAUX

Steps:

• Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
• Melt remaining butter.
• Add garlic and cook about 1 minute. Remove and set aside.
• Coat chicken with 1/2 cup flour.
• Season with salt and pepper.
• Heat oil in a heavy skillet.
• Add chicken and brown on all sides.
• Cover and cook over low heat for 25 minutes.
• Drain oil from skillet.
• Add tomatoes and bring to a boil.
• Add enough water to the remaining flour to make a paste.
• Stir into tomatoes and cook, stirring, until thickened.
• Add wine, mushrooms and garlic.
• Cover and simmer until chicken is tender, about 20 minutes longer.

BORDEAUX CANELES

Steps:

• Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.
• Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.
• Coat fluted molds with butter and freeze until coating is set, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.
• Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.

CHICKEN CASSEROLE BORDEAUX

Steps:

• Crush grapes in a deep saucepan. Arrange chicken breasts on crushed grapes and pour wine over them. Add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove breasts and cut meat from bones. Cut into pieces and keep hot. Strain broth from grapes, keep grapes hot. Add jelly, jam, and horseradish to broth. Boil for 15 minutes. Arrange chicken in casserole surrounded with grapes. Pour sauce over. Serve with lemon pancakes.