Beer Forum

Forgot to mention if you dont want to make it in pot pies, I have also just put it into one large pie dish. works just as well. you will want to blind bake the bottom crust if you want one on the bottom, then add your filling and the top crust and give it 12-15 minutes.

Black cherry chicken
2-4 chicken breasts skinned and boned
bacon-streaky
cream cheese 125 grm
zest of a lemon
pepper

sauce
250ml kriek (boon kriek works well)
225 grm pitted cherries
2 table spoons tomato paste
1 table spoon current jelly
25 grm cold butter

Chicken
1. Split the breast from thickest part down about halfway to make a pocket
2. soften the cream cheese with zest and pepper then put in the pocket.
3. wrap tightly with bacon
4. place in an oiled tray at around 175 degrees C for 35 min

sauce
1. combine jelly and Kriek in saucepan over medium heat untill jelly dissolved
2. add tomato paste and mix in
3. add cherries then raise the heat and simmer
4. when chicken is finished cooking pour a little bit of the juices in to the sauce pan
5. add 5-10 grm of butter at a time before serving mix it in while it melts.

serve with roasted vegetables and enjoy!

j1m1 wrote:Black cherry chicken

You. Win.

It takes a long time to make this dish and I don't know what your atmosphere of service is, but you asked and I provided. Might be one of those "call ahead with a reservation and order it, we'll have it ready in a timely manner" kind of dishes.


Stuffed Grouse Breasts

Allow one cup of dressing and two bacon strips per pair of breasts. Proper portion is one breast pair per serving, but factor two per serving because it's that good. This recipe will make 4 breast pairs, but for 2 servings, real world.

Onion bread dressing:
1 onion, thinly sliced
.25 cup butter
4.5 cups her seasoned croutons
2 tsp dried parsley flakes
.5 tsp dried crushed sage leaves
.5 tsp salt
.5 tsp basil leaves
.25 tsp dried marjoram leaves
1 cup bird stock, preferably from grouse but chicken will suffice
1 egg

In medium skillet, cook and stir onion in button over medium heat until tender. Remove from heat and set aside. In medium mixing bowl, combine croutons, parsley, salt, sage, basil, and marjoram. Mix very well. Stir in onions and butter. In small mixing bowl, blend stock and egg, then add to crouton mixture and mix well.

Veloute Sauce
2 TBS butter
2 TBS flour
.25 tsp salt
"dash" of white pepper
.75 cup hefeweizen
.25 cup whipping cream or half & half

In small saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, and blend in beer and cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve warm.

Place dressing on each of the four breast halves and top with remaining breast halves. Wrap two slices of bacon around each breast-and-stuffing bundle.* Secure with toothpicks. Place in baking dish and cover with foil. Bake at 350F for 45 minutes. Remove foil and bake for 15 minutes. Plate and spoon veloute sauce over each serving.

* I find it easiest to lay the bacon down in the cooking pan, place breast half down, add dressing, add the other breast half, then wrap and secure bacon.