Recipe - Poulet A Lintrigue (Chicken)

3 pound Boneless chicken breast,
skin on
Marinade
Stuffing
Hickory chips
Sauce

MARINADE
1 cup Peanut oil
1 cup Hickory barbecue sauce
1 cup Water
6 teaspoon White wine Worcestershire
4 teaspoon Allpurpose seasoning
One half cup Lime juice
1 teaspoon Minced fresh garlic
2 teaspoon Chopped onion

STUFFING
4 ounce Saltfree butter
10 ounce Sausage
One half cup Chopped onion
One half cup Chopped celery
1 Red bell pepper, chopped
1 Shredded carrot
One half cup Chopped mushrooms
1 Garlic clove, chopped
1 teaspoon Allpurpose seasoning
1 One half cup Chicken stock
5 ounce Eggplant
2 teaspoon Parsley
2 teaspoon Chopped green onions
One half Loaf French bread, cubed

SAUCE
6 teaspoon Butter
3 teaspoon Flour
2 One fourth cup Milk
1 cup Chardonnay
1 teaspoon Sllpurpose seasoning
2 cup Chicken stock
Three fourths cup Whipping cream
1 teaspoon Parsley
1 teaspoon Green onions
One fourth pound Andouille sausage
One fourth pound Pecans, chopped

Chicken: ~ Marinate chicken breast fo 24 hours. Place stuffing under
skin of chicken. Bake chicken for 15 minutes at 350 degrees; then take
chicken breast, and smoke lightly for 10 minutes with Hickory chips. Remove
to serving plate and add sauce.

Marinade: ~ Mix all ingredients well; pour over chicken.

Stuffing: ~ In a large skillet, melt butter, and saute sausage. Then
add onion, celery, pepper, carrot, and mushrooms. Next add garlic,
seasoning, and chicken stock. Next add minced eggplant (cooked and drained)
with parsley and green onions. Turn off heat, and add French bread.

Sauce: ~ elt butter, and whisk in flour. Cook by stirring for 1 minute.
Remove from heat; stir in milk until smooth. Add wine, seasoning, and
chicken stock. Bring to a boil, stirring constantly; simmer for 5 minutes.
Whisk in cream, bring to temperature, and add parsley, green onions,
andouille, and pecans.

All purpose seasoning: ~ Home prepared allpurpose
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini