Un-Wine’d Recipe: Pecan Fried Chicken with Peach Compote

Un-Wine’d Recipe: Pecan Fried Chicken with Peach Compote


This Chardonel varietal is
just really lovely with chicken and today I’m going
to make for you a very southern chicken dish. This is chicken with
pecans and peaches. So what I have here
is a chicken breast and I’m just going to take this and dip it into some flour and then some egg wash and then a little bit of blend that I’ve made with
pecans and breadcrumbs. Now I salted and peppered
this to begin with so that I already have
my seasoning on it. You just want to give
a nice light coating. When you put too much flour
on your chicken to begin with, then your coating has
a tendency to come off while you’re frying. So you just want
a nice light dip. Nice light coating. There we go. Shake off any of that extra that you might have
on the chicken. And then what I have
here are pecan halves and some panko breadcrumbs and I just put those
into a food processor and made them nice and even. So they work really well
as a coating for this. And it’s nice and crispy. This is just a lovely
crisp fried chicken. Great flavor. Just put a little more on there. Now, I have nice hot
butter in my pan. And what I want to do is just
brown this on both sides. And then I like
to take my chicken once it’s browned on both sides and I put that in the
oven just to finish off until I reach 165 degrees which is where you
want to serve chicken. Now while that
chicken is cooking, we want to start on our sauce and this is so easy to do. You can use fresh
peaches for this but I am using canned peaches because it makes it so simple. I’ve tried this with frozen, with canned. Everything works just fine. Now I took a little
bit of cognac here, and I’m gonna put in a
little bit of cornstarch. And I just want to mix that up because this is going to be
used as my thickening agent in my sauce and maybe
just a touch more. There we go. All right, I’m going to
set this to the side, but before I use it, I’m going to need
to stir it again, because cornstarch will
start to sink to the bottom. All right, and you can
see that the chicken is nice and bubbly. It’s starting to get
a nice coating on it. Beautiful. It’s got a nice, lovely
golden color here and I’m just gonna
flip that over. And again, what I
would do is get this to a nice golden
color on both sides. And then I want to stick it
in the oven on a cookie sheet. I’m gonna start on
my lovely sauce now. I want to take my
canned peaches, sauce and all, juice and all. You can use a light peach
or a heavy syrup peach, whichever you like. I really tend to
like the light peach because I like to be able
to control the sugar myself. And then I’m going to
sprinkle it with just a touch of salt and white pepper. You don’t need a lot on this. And salt in fruit sometimes
tastes a little bit off. But I really like it in this because it’s used as a sauce
as opposed to a dessert. So you really want that
little bit of salt. Now I’m going to just mince up a little bit of jalapeno pepper. And anytime I do that I always want to make sure
that I have on my gloves because I don’t want
to get that capsaicin from the jalapeno in my eyes. So I’m just gonna take
maybe half of that pepper. You can take a little
more if you like. And of course if
you want more spice, go for it. All right now, I just want
to give a nice cut on this. (knife scraping against board) If you’re in the
industry, this would be a julienne, a fine julienne and then I’m going to
give it a nice cross cut. (knife crunching up jalepeno) To mince it, not
quite a brunoise, not as small as a garnish cut but a nice small mince. There we go. I also love to do this with a combination of red
jalapenos and green jalapenos because it gives
so much more color. I just couldn’t
find those today. All right, there we go. Now, let’s just take this off. And I want to simmer this for about three or four minutes just until it comes
up to temperature. And then I’m gonna
add my thickener. Oh, these peaches look great and that jalapeno
has just started to get a little bit translucent. That’s what I’m looking for. Now I’m going to stir
in this thickener. I don’t want it too thick, but I want it nice and saucy. (spoon scraping against pot) And with this cognac, it just brings out the
flavors of the wine and it brings out the flavor
in the pecan and the chicken. Just a lovely,
lovely combination. All right. Now I think that’s
just what I want. Boy, that looks good. All right, and I have
plated my chicken. And I have it just
right here resting ready for those peaches. I’m just gonna take some
of this lovely sauce. And just drizzle right over
the chicken and my plate. Isn’t that awesome? Now this Chardonel has acidity that’s just perfect
for this dish. With the butter in the
chicken, those rich pecans, this is the perfect wine. It’s gonna be great. All right, so Chardonel
from Fifty-Third Virginia, and this beautiful
pecan chicken. (ambient music)

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