Chicken With Corn And Bourbon Sauce

Ingredients

• 4 chicken breasts on the bone, with wings removed
• Salt and freshly ground black pepper
• 2 cups chicken stock, preferably homemade
• 2 tablespoons shallots, finely chopped
• 1 small red bell pepper, seeded and finely chopped
• 4 cloves garlic, peeled and lightly crushed
• 1 teaspoon brown sugar
• 1 to 1 ½ ears fresh corn, enough to yield 3/4 cup kernels
• 1 ounce bourbon
• Pinch of cayenne pepper
• 1 egg, beaten
• ½ cup fresh bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    473 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 44 grams protein; 161 milligrams cholesterol; 404 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 200 degrees.
2. Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
3. Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar. Cook over medium heat for a few minutes.
4. Cut the kernels from the cob. Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out. Add the kernels with their juices to the saucepan along with the bourbon. Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off. Add the remaining chicken stock and cook until the stock has reduced by half.
5. Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside. Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan. Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
6. When the chicken is done, lift the meat off the bone in one piece and remove the skin. Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
7. Just before serving, preheat the broiler. Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted. Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside. Richard serves this dish with freshly cooked polenta.

2 hours 20 minutes