Grilled Chicken Breast with Sweet Potato-Andouille Hash and Mustard Beurre Blanc

2 cupswater
1 tablespoonsugar
2 tablespoonskosher salt
1bay leaf
1/4 cupdiced onion
1garlic cloves, bruised
1 teaspoonblack peppercorn, crushed
2 teaspoonsthyme, picked from stem
1 teaspoonbasil, chopped
1/4 cupolive oil
2 tablespoonswhite wine
1 tablespoongarlic, minced
1 teaspoonblack pepper, crushed
1 tablespoonbasil, chopped
1 tablespoonthyme, chopped
2 teaspoonsworcestershire
Sweet Potato-Andouille Hash:
2 tablespoonsolive oil
1/2 cuponions, diced brunoise
1 tablespoongarlic, minced
1 cupandouille sausage, diced brunoise
1 cupsweet potato, diced brunoise
1/4 cupchicken stock (or canned broth)
2 tablespoonssage, fresh, chopped (or fresh thyme)
salt and pepper
Mustard Beurre Blanc:
2 tablespoonsshallots, minced
1 teaspoongarlic, minced
2 sprigsthyme, fresh
1 teaspoonblack peppercorns
1bay leaf
1/2 cupwhite wine
1/4 cupheavy cream
10 tablespooonsbutter, cut into 1 tablespoon pieces
white pepper
2 tablespoonswhole grain mustard

Equipment List

Santoku Knife
Stock Pots


For Brine
Mix all ingredients together, add chicken, refrigerate for 2-4 hours (not longer than 4).
Remove Chicken from brine and rinse under cold water.
Pat dry and place chicken in marinade.

For Marinade
Mix all ingredients together, add chicken, refrigerate for 30 minutes - 1 hour.
Remove chicken from marinade, season with salt.
Grill chicken on medium high grill, (or sauté in medium high sauté pan) until chicken is done and juices run clear (about 4 minutes on each side).

For Sweet Potato-Andouille Hash
Heat the oil in a medium skillet over medium heat. Add the sausage and heat through for about 5 minutes, until some of its fat is rendered. Add the potato, onion and garlic, stirring to combine. Add chicken stock; season with salt and pepper to taste.
Cook, stirring often, for 10 to 15 minutes, until the potato is tender and the onion has softened.
Add the fresh sage and stir to incorporate; remove from the heat. Divide among individual plates; serve hot

Mustard Beurre Blanc
In medium non-reactive pan, combine shallots, garlic, thyme, peppercorns, bay leaf and white wine. Bring to boil, reduce until only 2 tablespoons of liquid remains.
Add heavy cream, bring to a boil, reduce the heat and simmer 5-7 minutes, until reduced by half.
Remove from heat and whisk in 2 tablespoons butter at a time, stirring constantly until butter is completely melted before adding more.
Strain sauce through fine mesh strainer.
Season with salt and pepper, then fold in mustard.
Keep in warm area until ready to use.

Serves 4.

Page 1