Poulet a L'Intrigue (Chicken) Recipe

Name: Poulet a L'Intrigue (Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken breasts boneless, skin on; 1 cup peanut oil; 1 cup barbecue sauce hickory; 1 cup water; 6 teaspoons white wine worcestershire sauce; 4 teaspoons seasonings all-purpose; 1/2 cup lime juice; 1 teaspoon garlic fresh, minced; 2 teaspoons onions chopped; 4 ounces butter unsalted; 10 ounces sausage; 1/2 cup onions chopped; 1/2 cup celery chopped; 1 each sweet red bell peppers chopped; 1 each carrots shredded; 1/2 cup mushrooms chopped; 1 each garlic cloves chopped; 1 teaspoon seasonings all-purpose; 1 1/2 cups chicken broth; 5 ounces eggplant; 2 teaspoons parsley leaves; 2 teaspoons scallions, spring or green onions chopped; 1/2 Loaf french bread cubed; 6 teaspoons butter; 3 teaspoons flour, all-purpose; 2 1/4 cups milk; 1 cup white wine chardonnay; 1 teaspoon seasonings all-purpose; 2 cups chicken broth; 3/4 cup heavy whipping cream

Servings: persons

3 pounds chicken breasts boneless, skin on
1 cup peanut oil
1 cup barbecue sauce hickory
1 cup water
6 teaspoons white wine worcestershire sauce
4 teaspoons seasonings all-purpose
1/2 cup lime juice
1 teaspoon garlic fresh, minced
2 teaspoons onions chopped
4 ounces butter unsalted
10 ounces sausage
1/2 cup onions chopped
1/2 cup celery chopped
1 each sweet red bell peppers chopped
1 each carrots shredded
1/2 cup mushrooms chopped
1 each garlic cloves chopped
1 teaspoon seasonings all-purpose
1 1/2 cups chicken broth
5 ounces eggplant
2 teaspoons parsley leaves
2 teaspoons scallions, spring or green onions chopped
1/2 Loaf french bread cubed
6 teaspoons butter
3 teaspoons flour, all-purpose
2 1/4 cups milk
1 cup white wine chardonnay
1 teaspoon seasonings all-purpose
2 cups chicken broth
3/4 cup heavy whipping cream
1 teaspoon parsley leaves
1 teaspoon scallions, spring or green onions
1/4 pound andouille sausage
1/4 pound pecans chopped

1
Chicken: Marinate chicken breast fo 24 hours.
2
Place stuffing under skin of chicken.
3
Bake chicken for 15 minutes at 350F (180C); then take chicken breast, and smoke lightly for 10 minutes with Hickory chips.
4
Remove to serving plate and add sauce.
5
Marinade: Mix all ingredients well; pour over chicken.
6
Stuffing: In a large skillet, melt butter, and saute sausage.
7
Then add onion, celery, pepper, carrot, and mushrooms.
8
Next add garlic, seasoning, and chicken stock.
9
Next add diced eggplant (cooked and drained) with parsley and green onions.
10
Turn off heat, and add French bread.
11
Sauce: Melt butter, and whisk in flour.
12
Cook by stirring for 1 minute.
13
Remove from heat; stir in milk until smooth.
14
Add wine, seasoning, and chicken stock.
15
Bring to a boil, stirring constantly; simmer for 5 minutes.
16
Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans.
17
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.

2061

kcal

Calories

121

Fat

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 3 pounds chicken breasts boneless, skin on, 1 cup peanut oil, 1 cup barbecue sauce hickory, 1 cup water, and more.

Yes, Poulet a L'Intrigue (Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poulet a L'Intrigue (Chicken)

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