Molé Chicken for White Wine Connoisseurs

Source

Author: Bob and Robin Young

Source: Executive Chef James Grimes

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

Author Notes

Note: Bruniose [broo-NWAHZ] - Name for a French style of cutting vegetables. This term is applied to a method for both cutting vegetables into a minute dice (small dice) and for the actual diced vegetables. Most often braised in butter, brunoise is used as a garnish for soups, sauces and stuffing, and also serves as a flavoring, for dishes like Osso-bucco. General size: 2 to 3 mm square. Knife Skill: Brunoise is an extremely fine and exact dice.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 12

Ingredients

Ingredients
2½	lbs	Chicken diced ¾“ pieces, boneless skinless thigh meat
2	T	Vegetable Oil
½	c	Onion, diced bruniose (See note)
3	ea	cloves Garlic, minced
10 - 12	ea	Tomatillos, skins removed and quartered
127	oz	Green Chilies, diced or fresh Anaheim Chilies, roasted, peeled and diced
2	ea	Jalapeno Peppers, seeded and chopped
¼	c	Cilantro, snipped

2	T	Sesame Seeds, toasted
2	T	Almonds, sliced and toasted
¼	t	Cinnamon, ground
¼	t	Kosher Salt
1½	oz	White Chocolate, small pieces
¼	c	Corn Meal, lightly roasted
¾	c	Sparkling Wine, vintage of choice
1	glass	Sparkling Wine, for the Chef

Directions

1	Rinse and pat dry chicken. Heat 1 Tablespoon of the vegetable oil in a heavy duty 12“ skillet, add onion and garlic, cook 3-5 minutes until onion is translucent, not browned.
2	Remove from oil and place into stock pot with additional oil and balance of ingredients except corn meal, sparkling wine and chocolate, cook 15-20 minutes, medium heat, stirring frequently to not scorch or burn bottom.
3	Combine corn meal and sparkling wine to make a smooth paste and incorporate into vegetable mixture to create a slight thickening, binder. Blend sauce ingredients until smooth and cover browned chicken pieces. Add white chocolate. Adjust seasonings to taste, i.e. salt and liquid pepper (Tabasco).
4	Add chicken pieces to heavy duty skillet and brown thoroughly on all sides, medium high heat. Cook 10 to 15 minutes or until internal temperature reaches 165°F for at least 15 seconds. Add sauce to chicken and simmer 10-15 minutes.
5	Serve with white rice, your favorite vegetable to accompany and of course your favorite Chardonnay, Sauvignon Blanc or Riesling Wine.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour and 15 minutes