Wolfgang Puck BCGL0025 - Manual (Page 11)

Chicken with
Garlic and Parsley
2 servings
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
Juice of 1 medium lemon
METHOD
1 Set your adjustable temperature control between settings 9 and 10 and
allow your Panini Maker to preheat until the green ready light illuminates.
2 Halve and bone chicken completely, leaving the first wing joint intact.
3 In a small saucepan, blanch garlic cloves in boiling water for 1 minute.
Drain. Cut garlic into paper thin slices. Toss in a small bowl with parsley,
salt and pepper.
4 Stuff half of the garlic mixture into the pockets under the skin of the chicken
breasts and thighs.
5 Place the butterflied chicken in the Panini Maker. Lower lid and grill the
chicken for 15 minutes, or until cooked through.
6 Heat butter in a sauté pan. Sauté remaining garlic mixture in butter for
several minutes. Add lemon juice and season with salt and pepper to taste.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with sauteed garlic
and parsley. Serve with fresh vegetables cooked al dente.
Recipe Courtesy Wolfgang Puck
20 19
Chicken Saté with
Mint Vinaigrette
6 servings, 24 skewers
INGREDIENTS
2 boneless skinless chicken breasts (5 ounces each),
sliced into 12 strips each
Marinade:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
METHOD
1 Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a
6-inch skewer into each chicken strip lengthwise and arrange on a large platter
or baking tray.
2 Prepare the marinade: In a small bowl, combine curry powder, pepper,
salt, and cumin. Spoon 2 tablespoons peanut oil over chicken strips,
turning to coat well, then sprinkle dry ingredients on both sides. Marinate
for 1 hour, refrigerated.
3 Prepare the vinaigrette: In a food processor or blender, combine egg yolks,
vinegar, mint, soy sauce and coriander. With motor running slowly, pour in
1/2 cup peanut oil and blend until smooth. Transfer to a bowl. Season with
salt and pepper and refrigerate, covered, until needed.
4 Set your adjustable temperature control between settings 9 and 10 and
allow your Panini Maker to preheat until the green ready light illuminates.
5 Grill half the skewers at a time in the Panini Maker for 2 minutes. Repeat
with remaining skewers.
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the bowl and
serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Mint Vinaigrette:
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons fresh mint, finely chopped
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper