Chicken La Tulipe Recipes

Steps:

• Preheat oven to 450 degrees and let morels soak in Cognac 15 minutes. Drain, reserving liquid.
• Saute morels in 1 tablespoon butter for 5 minutes; then add 1/2 cup light cream and reduce by half. Stir in 1/2 teaspoon salt and the cayenne.
• Rub chicken with remaining butter and sprinkle with remaining salt and the pepper. Spoon morels into the body cavity. Roast chicken on one side for 15 minutes, baste and then roast on the other side 15 minutes and baste again. Finally, roast it breast side up for 20 minutes.
• Remove chicken from the oven. Throw away most of the fat from the pan, add the wine and mushroomy Cognac, deglazing, and flambe immediately. Reduce over high heat.
• Shake morels and juices from the chicken into the pot, add 3/4 cup light cream and simmer for 5 minutes, until thickened. Taste for seasoning.
• Cut the chicken into 8 serving pieces, arrange them on the platter and pour the morel sauce over them.

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.