Buffalo Glazed Chicken Breast | Bleu Cheese Fondue
Serving | 4
Ingredients | Chicken
4 each 6 oz natural free-range airline chicken breast, skin on
Basic brown sugar brine
¼ cup olive oil
1 teaspoon ground celery seed
Kosher salt and fresh cracked black pepper to taste
2 cups unsalted butter
2 cups hot sauce (Frank's)
½ cup local wildflower honey
*Method | Chicken *
Heat butter, hot sauce and honey in a sauce pan on medium high heat until incorporated.
Brine chicken breast for 16 hours.
Pre heat grill on high heat and oven at 350F
Rinse brine off of chicken.
Toss chicken with olive oil, celery seed, kosher salt and black pepper.
Grill skin side down first, cross hatch on skin side.
Place chicken on sheet and brush with hot sauce glaze.
Cook in oven for 5-6 minutes until internal temp is 165F
*Ingredients | Bleu Cheese Fondue *
2 tablespoons unsalted butter
1 large shallot brunoise cut
2 garlic bulbs minced
4 tablespoons Madeira wine
1 cup heavy cream
1 cup Half and Half
10 ounces Point Reyes bleu cheese or good quality bleu veined cheese
2 oz fresh chives minced
Kosher salt and fresh cracked black pepper to taste
*Method | Bleu Cheese Fondue *
Heat butter in saucepan until melted and add shallots and cook until translucent.
Add Garlic and cook for additional 1-2 minutes.
Add Maderia and deglaze pan and reduce by half.
Add cream and half and half and bring to a simmer.
Add bleu cheese and continue to simmer until incorporated
Season with Kosher salt and black pepper
When plating, present the sauce on the bottom of the plate and present the chicken with skin side facing up. Garnish with fresh chives.
