Text 22569, 68 rader
Skriven 2015-01-04 20:10:08 av Dave Drum (1:261/38.0)
Ärende: BH+G 2353
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Brined Chicken Breasts w/Apple Relish
 Categories: Poultry, Fruits, Wine, Booze, Nuts
      Yield: 6 servings

      6 c  Water
    1/2 c  Pure maple syrup
      6 tb Kosher salt
    1/4 c  Packed brown sugar
    1/4 c  Whole grain mustard
      2 c  Crushed ice
      6    Chicken breast halves; 8-10
        oz Ea, w/bone, skinned
    2/3 c  Dry white wine
    1/4 c  Brandy
    1/4 c  Sugar
      1    Cinnamon stick
      3    Whole cloves
      1 ts Vanilla
    3/4 c  Dried apricots; snipped
      2    Braeburn apples; cored,
           - sliced
      2 tb Chopped fresh parsley (opt)
           Salt & ground black pepper
    1/2 c  Chopped walnuts; toasted

  For brine, in a Dutch oven combine 2 cups of the water,
  the maple syrup, kosher salt, 1/4 cup brown sugar, and
  mustard. Cook and stir until salt and sugar dissolve. Stir
  in the remaining 4 cups water and the ice. Place chicken
  in a very large resealable plastic bag set in a deep bowl.
  Gradually pour syrup mixture over chicken in bag. Seal
  bag; turn to coat chicken. Cover and marinate in the
  refrigerator for 3 to 24 hours, turning bag once or twice.

  Drain chicken, discarding brine. For a charcoal grill,
  arrange medium-hot coals around a drip pan. Test for
  medium heat above pan. Place chicken breasts, bone sides
  up, on grill rack over drip pan. Cover and grill for 45 to
  55 minutes or until chicken is no longer pink, turning
  once halfway through grilling. (For a gas grill, preheat
  grill. Reduce heat to medium. Adjust for indirect cooking.
  Grill as above.)

  For the compote, in a medium saucepan combine wine,
  brandy, sugar, cinnamon stick, cloves, vanilla, and
  apricots. Cook and stir over medium heat just until
  boiling; reduce heat. Simmer, uncovered, for 10 to 12
  minutes or until liquid is slightly syrupy and apricots
  are softened. Remove from heat; stir in apples and
  parsley. Season with salt and pepper.

  Serve compote warm or at room temperature with chicken.
  Sprinkle chicken and compote with walnuts.

  Better Homes & Gardens | October 2014

  MM Format by Dave Drum - 11 October 2014

  Uncle Dirty Dave's Archives

MMMMM

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