July 8, 2010

Blueberry Onion Marmalade Over Grilled Lemon Chicken (LA Times, 7/08/10)

Ingredients:
4 whole chicken breasts
2 lemons
4 tablespoons olive oil
1 teaspoon sea salt
White pepper
1 pound chopped sweet onions
1/2 pint fresh blueberries
1 cup chicken stock
1/8 pound butter
Sea salt
White pepper

Zest one lemon and squeeze the juice from both. Cover chicken with the olive oil and lemon juice. Marinate for two to three hours. Toss together sea salt and zest. Remove chicken from marinade and sprinkle with lemon salt and white pepper.

Grill on each side until browned, but still rare in center. Bake for 10-12 minutes in a 350-degree oven until they reach 150 degrees in center. Let stand for 5-8 minutes before slicing. (The chicken should reach 160 degrees while resting.) Slice in 1/4-inch slices.

In melted butter, simmer the onions slowly for about an hour. Continuously add chicken stock during the cooking process to keep moist. When onions are soft, add blueberries and cook slowly for 20 minutes.

When the onions are almost a jam, season to taste with salt and pepper and serve over sliced lemon grilled chicken.

Note: Recipe courtesy of Jerry Edwards of Chef's Expressions Catering

Posted by Orrin Judd at July 8, 2010 5:11 PM
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