Thursday, July 27, 2017

Roast Chicken And Saourvy Waffles With Blueberry Peppercorn Chutney

Roast Chicken and Savory Waffles with Blueberry Peppercorn Chutney


4 7 oz (200 g) boneless chicken breasts, skin on
1 tbsp (15 mL) olive oil
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) fresh cracked black pepper
1 recipe Dijon Cream Sauce (see below)
1 recipe Blueberry Green Peppercorn Chutney (see below)

1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 (2 mL) tsp salt
1 tbsp (15 mL) white sugar
1 tbsp (15 mL) dry mustard
1 large egg
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) unsalted butter, melted
1 tbsp (15 mL) fresh thyme, finely chopped


Before you start: if you don't own an electric waffle iron, skip this recipe. This is one piece of kitchen equipment you simply can't substitute.

Preheat oven to 400°F (200°C). Heat a large overproof skillet over medium-high heat. Rub the chicken breasts with olive oil, salt and pepper and place skin down in the hot skillet. Cook for 2 to 3 minutes until the skin is golden and crispy. Turn over the chicken and cook for another minute, then flip the chicken over once more, skin side down, and place the skillet in oven. Roast for 10 to 12 minutes or until juices run clear. Remove skillet from oven and let the chicken rest for several minutes before slicing. 

Meanwhile, make the waffles in the waffle iron.

Slice each chicken breast into three. Place the waffles on warm plates and arrange the chicken slices on top.
Generously spoon warm Dijon Cream Sauce over the chicken, and then top with a heaping helping of Blueberry Green Peppercorn Chutney.

Serves 4 to 6
Dijon Cream Sauce
2 cups (500 mL) 35% cream
1 cup (250 mL) chicken stock
1 tbsp (15 mL) fresh thyme, chopped
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) grainy mustard

Combine the 35% cream, stock and the fresh thyme in a stainless steel pot.
Bring to a boil and reduce by half.
Remove from the heat and whisk in the Dijon and grainy mustards.

Blueberry Green Peppercorn Chutney
1 cup (250 mL) brown sugar
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice

Place the brown sugar in a large saucepan. Add in the three types of vinegar. Heat over low heat, stirring to dissolve the brown sugar. Cook for about 5 minutes.

Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.

Cool completely.

Place in sterilized jars and store in the fridge if not using immediately.

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