Braised Chicken A La Cigar Biker
4 chicken thighs,
One packed of
Demi glacé,
1/2 sliced onion,
4 cloves garlic chopped,
1 Jalapeño chopped,
paprika,
black paper,
salt,
Red Pepper (Cayenne)
1/3 glass wine (any wine),
I table spoon tomato paste,
2 table spoon vegetable oil
Enough chicken broth to almost cover the thighs. Cover with aluminum
sheet.
Oven cook for 1.5 hours on 325.
Remove the aluminum sheet and broil for 5 minutes
Mashed potatoes as side dish. (I use potato pirogi as side)
Let me know how it taste |
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Ingredients |
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4 Pork Loins butterflied
4 Shallots (thinly sliced)
4 Garlic cloves (slice thin)
4 slice Guerrier cheese
1/4 cup wine (red)
1/2 cup chicken/beef stock
1/4 cup heavy cream |
1 Teaspoon concentrated demi-glace
1/4 cup Brandy/cognac
2 Rosemary springs
3 Tablespoon Garlic butter
2 Tablespoon mustard
2 Tablespoon Olive oil
2 Tablespoon Worcestershire sauce |
Salt, and paper to taste
For the Marinate:
Butterfly the loins
Combine: 2 Garlic cloves sliced thinly, 2 Shallots (sliced 1/8”) ,
1/8 cup wine (red), 2 Rosemary springs, 1 Tablespoon mustard, 1
Tablespoon Olive oil
1 Tablespoon Worcestershire sauce, Salt, and paper to taste whisk it
and pour into a plastic bag with the butterflied Pork Loins
Refrigerate overnight
Stuffing:
In a heavy skillet add 1 Tablespoon Garlic butter & spoon of olive
oil (medium heat), sauté the rest of Shallots, garlic, when they
start to look transparent 1 Tablespoon Worcestershire sauce, Salt,
and paper to taste Remove from stove, keep the liquid apart from the
Shallots & garlic, leave the liquids in the pan.
Cooking Instructions:
In the loins cavity apply muster with your hand to cover the inside
thinly.
Stuff the loins with the Shallots & garlic, add a slice of the
Guerrier cheese in each loin.
heat a heavy grated skillet (cast iron) medium high heat, Put the
loins one side for 2 minutes then turn them 90 degrees to create a
nice pattern, leave for another 2-3 minutes till the lower half is
done
Reheat on medium heat the heavy skillet (The one we made the
stuffing) with the remained liquid, move the loin to this skillet
face down (the side not done) add 1 Tablespoon Garlic butter, cover
for 4-5 minutes till the bottom part of the loin is almost done,
remove the loins to a wood cutting board cover with aluminum foil
let it rest for a few minutes.
Sauce:
In the same skillet that we made the loins add 2 tablespoons of
butter remove skillet from stove add the 1/4 cup Brandy/cognac wait
1/2 minute till the alcohol evaporate than put back on stove,
deglaze for 30 second,
on the side in a cup mix the stock, demi-glace, 1 spoon mustard &
Tablespoon Worcestershire sauce pure the mix in the skillet combine
all for 1-minute mid low heat. Add heavy cream salt and pepper to
taste
Presentation:
slice the loins 1/2” till the middle. Pure 2-3 spoons of sauce on a
plate add the semi sliced loin sprinkle minced chives serve it. |
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