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With Hot and Sweet Peppers
This was a standard dish for years at Brigtsen's, and is a good example of the kind of robust, painstaking, but essentially simple dishes in that great little Creole bistro. Frank Brigtsen says it was the sort of thing he did a lot when he worked for Chef Paul Prudhomme.
Marinade:
- 1 1/4 cup balsamic vinegar
- 2/3 cup extra-virgin olive oil
- 1/4 tsp. chopped fresh garlic
- 1/8 tsp. chopped fresh thyme
- 1/4 tsp. chopped fresh oregano
- 1/4 tsp. chopped fresh basil
- 4 boneless chicken hindquarters
- 4 boneless chicken breasts, skinned
- 1/4 cup melted butter
- 1 tsp. Chef Paul Prudhomme's Poultry Magic Seasoning
Sauce:
- 2 Tbs. softened unsalted butter
- 2 Tbs. softened unsalted butter
- 1/2 cup diced sweet bell pepper--red, yellow, green, or some of each
- 1/2 tsp. fresh chopped jalapeno pepper
- 1/4 tsp. chopped fresh garlic
- 1/2 cup strong chicken stock
- 1/4 tsp. freshly squeezed lemon juice
- 1/2 tsp. honey
1. Combine all marinade ingredients except the olive oil in a mixing bowl. Mix well. While whisking, add the olive oil in a thin stream until fully incorporated. Marinate the chicken for between six and eight hours in plastic food storage bags.
2. To grill the chicken, lightly brush it with clarified butter or olive oil. Season lightly with Magic seasoning.
3. Place the chicken on a very hot grill or in a black iron skillet, and cook about three minutes on each side, until done. Cook the hindquarter pieces skin side down first. If using an outdoor barbecue grill, you might want to baste the chicken with the leftover marinade.
4. To make the sauce, melt 1 Tbs. of the butter in a heavy skillet over medium-high heat. Add the bell pepper, jalapeno, and garlic. Cook for about a minute, stirring constantly.
5. Add the chicken stock and bring to a boil. Add the lemon juice and the honey. Add the remaining butter. Stir or shake the skillet just until the butter is melted and fully incorporated. Serve immediately over the grilled chicken.
Serves four.