Poulet A L'intrigue (Mystery Chicken)

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless chicken breast - skin on
		Marinade
		Stuffing
		Hickory chips
		Sauce
		Marinade
1 cup	237ml	Peanut oil
1 cup	237ml	Hickory barbecue sauce
1 cup	237ml	Water
6 teaspoons	30ml	White wine Worcestershire
4 teaspoons	20ml	All-purpose seasoning
1/2 cup	118ml	Lime juice
1 teaspoon	5ml	Minced fresh garlic
2 teaspoons	10ml	Chopped onion
		Stuffing
4 oz	113g	Salt-free butter
10 oz	284g	Sausage
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1		Red bell pepper - chopped
1		Shredded carrot
1/2 cup	73g / 2.6oz	Chopped mushrooms
1		Garlic clove - chopped
1 teaspoon	5ml	All-purpose seasoning
1 1/2 cups	355ml	Chicken stock
5 oz	142g	Eggplant
2 teaspoons	10ml	Parsley
2 teaspoons	10ml	Chopped green onions
1/2		Loaf French bread - cubed
		Sauce
6 teaspoons	30ml	Butter
3 teaspoons	15ml	Flour
2 1/4 cups	533ml	Milk
1 cup	237ml	Chardonnay
1 teaspoon	5ml	All-purpose seasoning
2 cups	474ml	Chicken stock
3/4 cup	177ml	Whipping cream
1 teaspoon	5ml	Parsley
1 teaspoon	5ml	Green onions
1/4 lb	113g / 4oz	Andouille sausage
1/4 lb	113g / 4oz	Pecans - chopped

Recipe Instructions

Chicken:

Marinate chicken breast for 24 hours. Place stuffing under skin of chicken. Bake chicken for 15 minutes at 350 degrees; then take chicken breast, and smoke lightly for 10 minutes with Hickory chips. Remove to serving plate and add sauce.

Marinade:

Mix all ingredients well; pour over chicken.

Stuffing:

In a large skillet, melt butter, and saute sausage. Then add onion, celery, pepper, carrot, and mushrooms. Next add garlic, seasoning, and chicken stock. Next add diced eggplant (cooked and drained) with parsley and green onions. Turn off heat, and add French bread.

Sauce:

Melt butter, and whisk in flour. Cook by stirring for 1 minute. Remove from heat; stir in milk until smooth. Add wine, seasoning, and chicken stock.

Bring to a boil, stirring constantly; simmer for 5 minutes. Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans.

All purpose seasoning:

Home prepared all-purpose seasoning consists of 14 herbs and spices: white pepper, black pepper, red pepper, onion powder, garlic powder, thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano in a 10% salt mixture.

Source:
Taste of Home Oct/Nov '96

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