An evening out!
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I love being invited to someone else’s house for dinner. My good friend and Stevie’s Backgammon partner Tony Williams (thank god for him) had us over for a lovely evening.
His house is magical, called Flicker Cottage, and has a great view of the city. He had lanterns scattered about, including some in his trees. He set the table for this intimate gathering with candles, white roses, and most importantly a great bottle of champagne, but told me not to drink it all. We needed to save a cup for the chicken recipe.
Our first course was Tonys secret salad, which he will not divulge the recipe to. My husband is obsessed with getting the recipe. It has become a running joke. Unfortunately we will probably never know the answer. Comprised of candied walnuts, cranberries, feta, and butter lettuce with an exceptional dressing. It could be award winning recipe, but no one will ever know because he chooses to keep it a secret. His champagne chicken was perfectly seasoned. He said he wanted to try a new recipe out on Stevie & I, and our house guest Tori from NY. He made it simple and elegant. Guys can entertain effortlessly.
Alex Hitz's Champagne Chicken Veronique
2 pounds boneless, skinless chicken breasts (approximately 3 breasts), cut in half lengthwise
1½ teaspoons salt
1 teaspoon ground black pepper
4 tablespoons butter
1 cup minced shallots
4 dozen red grapes, cut in half
¾ cup Champagne or other sparkling white wine
½ cup heavy cream
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh tarragon
1. Combine the chicken, 1 teaspoon of the salt, and the pepper in a medium-size mixing bowl and toss until all the chicken is fully coated with salt and pepper.
2. In a large, heavy saucepan over medium heat, melt the butter. When the foaming has subsided, add the seasoned chicken and sauté until golden brown and cooked through, approximately 4 minutes per side. Remove the chicken to a serving platter.
3. Add the shallots to the saucepan and let them soften for 1½ to 2 minutes, without browning them. Add the grapes and let them cook with the shallots until they are just heated through, about another minute.
4. Add the champagne or sparkling wine to the saucepan. Deglaze the pan by scraping the brown bits from the bottom of the pan with a metal spatula. Turn the heat to high and let the mixture cook until it is reduced by at least half.
5. Stir in the cream tarragon, and remaining ½ teaspoon of salt and pour the sauce over the chicken. Serve immediately.
Tony's Changes
Use Spring Onions instead of Shallots. Add a generous portion of extra champagne, and less salt.
I had the pleasure of making the dessert. The simplest most delicious Queer plum cake you’ll ever have. The recipe was given to me many moons ago by my neighbors Andrea and Dave. You can substitute the plums for peaches or any other fruit. I serve this tart with vanilla ice cream.
Queer Plum Cake
½ cup Sugar
¾ stick Butter/ Margarine
1 tsp. of vanilla extract or bean paste
1 Egg
¾ cup flour
Pinch of salt
1 tsp. Turbinado Sugar
Cream together ½ cup sugar, 1 tsp. vanilla extract, and 3/4th stick butter until fluffy. Stir in 1 egg. Add 3/4th cup of flour and pinch of salt until combined. Press into a 9” cake or tart pan. Place fruit (plums, nectarines, peaches) in a spiral pattern evenly. Sprinkle 1 tsp. Turbinado sugar on top . Bake 350 degrees for 40 minutes.
#tonywilliams #alexhitz #champagnechicken #queerplumcake #peaches #ontheroadwithLulu
