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1
Preheat the oven to 200 degrees.
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2
Season the chicken breasts with salt and pepper, place in a shallow roasting pan and bake for about two hours, until cooked through.
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3
Meanwhile, place two tablespoons of the chicken stock in a saucepan with the shallots, red pepper, garlic and brown sugar.
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4
Cook over medium heat for a few minutes.
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5
Cut the kernels from the cob.
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6
Using the flat of a large knife, lightly crush the corn kernels so the milk begins to ooze out.
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7
Add the kernels with their juices to the saucepan along with the bourbon.
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8
Standing back from the stove, light the bourbon and stir with a long-handled spoon until the alcohol burns off.
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9
Add the remaining chicken stock and cook until the stock has reduced by half.
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10
Remove two tablespoons of the corn and pepper mixture from the saucepan and set aside.
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11
Puree the rest of the mixture in a blender, then force it through a fine sieve back into the saucepan.
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12
Return the reserved corn and peppers to the sauce, and season to taste with salt and cayenne pepper.
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13
When the chicken is done, lift the meat off the bone in one piece and remove the skin.
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14
Brush the top of the breasts with the beaten egg, then coat with the bread crumbs.
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15
Just before serving, preheat the broiler.
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16
Place the chicken breasts on a baking sheet and broil for a few minutes, until the bread crumbs are toasted.
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17
Reheat the sauce, spoon some on each of four warm plates and place a chicken breast alongside.
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18
Richard serves this dish with freshly cooked polenta.
