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1515's Honey-Rosemary-Garlic Chicken




Source of Recipe


1515 Restaurant


Recipe Introduction


The restaurant at 1515 Market St. serves the chicken on a cornbread square, but you could use rice, couscous or noodles. Serves 6.



List of Ingredients




Champagne cream sauce:

3 shallots, minced

2 cloves garlic, minced

2 tablespoons oil

3 cups champagne

2 cups heavy cream

4 sprigs fresh tarragon

Chicken:

2 shallots, minced

2 cloves garlic, minced

4 green onions, cleaned and chopped

1 cup honey

1/2 cup champagne vinegar

2 tablespoons white wine

1/2 cup fresh rosemary leaves

1 teaspoon salt

1/2 teaspoon cracked black pepper

2 cups canola oil

6 airline chicken breasts (skin on, rib bones removed and wing bone attached)

2 tablespoons oil



Recipe



Sauce: In a large saucepan, sauté shallot and garlic in oil. When edges start to caramelize, deglaze with champagne.

Simmer until reduced by about 3/4, add cream and tarragon. Simmer until reduced by 1/2. Strain sauce through a strainer lined with cheesecloth.

Chicken: Blend shallots, garlic, green onion, honey, vinegar, wine, rosemary, salt and pepper in blender. While blender is on high, slowly pour oil in with mixture until emulsified. Marinate chicken in mixture 4-8 hours.

In a hot sauté pan, sear chicken skin-side-down in oil until golden brown, turn chicken breast over and place in a preheated 350-degree oven for approximately 10 minutes until cooked thoroughly.

Wine ideas: 1515 Restaurant owner and wine lover Gene Tang says you can take this chicken dish two ways: Play up the cream sauce with a creamy Chardonnay, like one from California's Chateau Souverain, or play off the lemon and scallion notes of the sauce and garnish with a grassy New Zealand Sauvignon Blanc; Nobilo's Icon is one of his favorites.