2
chicken breasts, bone in and skin
1 small tin of foie gras
1/3 cup of 1822 Chateau d'Yquem (This is about $24,000. If you're
broke and want to save money, you could use a more recent Sauternes,
or Canadian ice wine, or a German Trockenbeerenauslese)
4
to 6 sheets of edible gold foil (www.goldleafcompany.com)
1/4
cup of demi-glace
1
tablespoon of chopped fresh rosemary
1
minced shallot
1
tablespoon of olive oil
1
tablespoon of butter
1
cup of salt for brining
salt
and pepper
First,
you need to brine your chicken, which will substantially improve
the flavor. Dissolve the cup of salt into 3 pints of water in
a bowl. Put the chicken in the brine and soak for 30 minutes in
the refrigerator. Make sure the liquid covers the chicken, and
if not, add another pint of water. If that doesn’t do it,
then what kind of bowl are using? Obviously you don’t know
how to pick bowls very well do you now? After the 30 minutes,
rinse the chicken in fresh water and pat very dry.
While
the chicken is brining, cut the foie gas into quarter inch slices
and cool in the fridge for about 20 minutes. Then, pat dry and
press on the gold foil (the cold will help the gold to stick.)
Preheat
the oven to 450 degrees F.
On
the burner, heat the tablespoon of olive oil in an oven proof
pan on medium high. Once hot, take the chicken out of the brine,
pat dry with a paper towel, put the chicken skin side down and
cook for 6 minutes and don’t fidget with it. Flip with a
metal spatula in case any little bits of skin are stuck to the
bottom, but since you left it alone, it shouldn’t be sticking.
Cook on the other side for 4 minutes.
Then,
put in the oven and roast for about 15 minutes or until the chicken
reaches 160 degrees F. Your chicken should be nice and golden.
Remove the chicken and keep warm.
Pour
some of the grease out of the pan and return it to the stove.
On medium heat, cook the shallots and rosemary for a minute or
two. Then, add the wine and demi-glace. Reduce for about 3 minutes.
Turn off the heat and mix in the tablespoon of butter. Add salt
and pepper to taste.
Put
a couple of pieces of gold encrusted foie gras on each plate.
Add the chicken. Pour the rich golden sauce over the chicken.
Serves
2.
