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
- 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.
- REMOVE from the oven, and ADD one tablespoon of lemon juice. SET aside and KEEP warm for plating.
- SEASON celery with remaining lemon juice, salt, and pepper. TOSS to combine.
- 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
- STIR ½-cup blue cheese into cream over medium heat until cheese dissolves. Allow to cool slightly.
- 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.
- WHISK cream mixture into egg mixture. ADD remaining ½-cup crumbled blue cheese. ADJUST seasonings.
- BUTTER four 2½-oz. flan molds. FILL with flan mixture, making sure to include some chunks of cheese into each flan.
- 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.
- SPRINKLE the top of each flan with sugar and torch or put under the broiler until brown.