Wednesday, February 27, 2008

Chicken Breast with Roasted Banana in Wine Sauce or Pechuga de Pollo con Platano Asado y Salsa de Vino

Ok, let's try something fancier and different:
You will need:
4 chicken breasts with skin on
4 plátanos macho )large plantains
4 tbls of butter
Salt and pepper

2 cups Port Wine (Jerez)
2 cups red wine
2 tbls olive oil
1/2 cup chopped shallots or onion
1/2 stick cinnamon
4 tbls brown sugar
1 stick Rosemary, finely chopped
2 Bay leaves in small pieces
1 tbls Thyme, finely chopped
4 cloves
1/4 tsp cumin seed
1/4 tsp nutmeg
4 small sticks of Rosemary
bay leaf for decoration

Sauce: Stir fry shallots until clear, add herbs and spices and stir fry for a couple of seconds, pour port and wine in, reduce to half. Add sugar, salt and pepper and keep cooking on low for 25 min until it's light caramel color. Run thru sieve and save.
The plantains are cut in segments of 3 inches and 2 inches (you will put one of each on plate), fry in butter the ends until golden and put in oven proof large pan (will hold chicken too) these will need 15 min at 350 or 180 temp. Put salt and pepper. Must be cooked yet firm.
For the chicken put a tbls of oil in pan and cook, skin side down, after putting salt and pepper on each, until very golden brown skin. Turn and cook other side until golden too. Put in oven pan and cook 25 min or until done.
To serve: Place one tall and one short banana tower, vertically on plate. Surround the plate with a stream of the wine sauce. Cut the chicken diagonally in segments, skin side up and place on the plate over the sauce and next to the bananas. Stick the herbs in between so they stand up and are held by both. You may add more sauce if you like or serve on the side. Hope you like it.

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