Buffalo Chicken Flan

TIME
YIELD
4 servings

Ingredients

chicken breast, diced
12 oz.
butter
1 tbsp.
onion, chopped
1/2 cup
garlic, chopped
1 tbsp.
chicken stock
1 cup
Louisiana-style hot sauce
2 tbsp.
lemon juice, divided
2 tbsp.
celery, thinly sliced
1 cup
salt and peper
to taste
blue cheese flans
(recipe follows)
blue cheese, crumbled
1/2 cup

 

Blue Cheese Flan

blue cheese, crumbled
1 cup
heavy cream
1 cup
large eggs
2
large egg yolks
4
ground nutmeg
dash
ground mace
dash
salt and pepper
to taste
butter to coat flan molds
granulated sugar
1 tbsp.

 

Directions

  1. In an ovenproof skillet, SAUTÉ chicken in butter until lightly browned. Then ADD onion and garlic and COOK a few more minutes until semi-soft. ADD chicken stock and hot sauce, and COOK uncovered in 350° F oven until chicken is soft and liquid is almost gone, with an internal temperature of at least 165° F – about 15 minutes.
  2. REMOVE from the oven, and ADD one tablespoon of lemon juice. SET aside and KEEP warm for plating.
  3. SEASON celery with remaining lemon juice, salt, and pepper. TOSS to combine.
  4. To plate, INVERT a blue cheese flan on a plate. SPOON warm braised chicken around the flan. PLACE a portion of celery around the flan. ADD a little crumbled blue cheese and a few drops of hot sauce around the plate.

 

Blue Cheese Flan

  1. STIR ½-cup blue cheese into cream over medium heat until cheese dissolves. Allow to cool slightly.
  2. WHISK together eggs, egg yolks, spices, salt, and pepper. (CAUTION! Blue cheeses tend to be salty, so take care when adding salt.) STRAIN through a fine-mesh strainer.
  3. WHISK cream mixture into egg mixture. ADD remaining ½-cup crumbled blue cheese. ADJUST seasonings.
  4. BUTTER four 2½-oz. flan molds. FILL with flan mixture, making sure to include some chunks of cheese into each flan.
  5. COOK in a water bath covered with foil in a 325° F oven for 40 minutes or until a metal skewer inserted comes out clean. When done, REMOVE from oven and allow to cool.
  6. SPRINKLE the top of each flan with sugar and torch or put under the broiler until brown.