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1
Preheat oven to 300F. Place butter and oil in a large skillet over medium heat. When butter is bubbly, add chicken and sear on both sides. Transfer chicken to a roasting dish and bake for 25 mintes. Reserve skillet.
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2
While chicken bakes, prepare Chicken Veloute. Deglaze the reserved skillet placed over medium heat with Boscos Hefeweizen, add saffon, and simmer 1 minute. Add banana, zests, pineapple, and coriander. Simmer 2 minutes. Add Veloute, reduce to low, and simmer, whisking often, about 8 to 10 minutes. Add salt and pepper to taste.
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3
Press the Veloute through a sieve and discard solids. Serve chicken with sauce and desired accompaniments.
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4
Veloute:
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5
Bring stock to a simmer in a small saucepan over medium heat. Remove from heat and set aside.
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6
Melt butter in medium saucepan over low heat. When butter is bubbly, whisk in flour and cook until mixture turns golden and smells like popcorn, whisking often.
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7
Slowly whisk in hot stock by the 1/4 cupful, whisking until smooth. Bring to a simmer. Reduce heat to very low and simmer, uncovered, 5 minutes or until thickened. Season to taste with salt and white pepper. Use immediately, or cover and chill.
