Canadian Chicken Tournedos and Brandy Home Fries | BLD | Rachael Ray | Recipe

Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes.Drain and refrigerate overnight.

Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes. Drain and refrigerate overnight.   

Preheat oven to 400°F, with rack at center.  

Season the chicken on both sides with salt and pepper. Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun. Wrap the side edges of each chicken "bun" with 1 slice of bacon. Secure the bacon to the chicken "bun" by snugly tying a piece of kitchen twine around the bacon. Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer. A few minutes before the chicken is done, top with the glaze and return to the oven. 

 Peel, then cube the cooled cooked potatoes into ½ inch dice.

In a large nonstick skillet, melt 3 tablespoons butter over medium to medium-high heat, add white or yellow onion, season with salt and soften 5 minutes. Add potatoes and season with salt and pepper, rosemary and smoked paprika or sweet paprika. Brown potatoes 10 to 12 minutes, turning occasionally until crispy-ish. Add brandy and shake pan; it may flame up a bit, so be aware. Add cream and brown again, about 2 minutes, to caramelize the potatoes. 

Rachael Ray 10.25-Inch Covered Deep Skillet

rachael ray nonstick frying pan

Rachael Ray 10.25-Inch Covered Deep Skillet

Heat a sauce pot or small skillet over medium heat, add remaining butter and saute shallots seasoned with salt and pepper for 3 minutes or until lightly browned. Add sherry or wine and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce (if using) and swirl a minute or so. Pour over the chicken tournedos and baste to coat evenly. Return chicken to the oven to finish cooking and set the glaze, just a couple of minutes.   

To serve, remove the string from the chicken tournedos. Top the glazed tournedos with poppy seeds and serve with brady-laced home fries.   

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnk5a7orDImqVmm5iesKyxzWarqK2io7Klu9JmmKecXZe%2ForrDsmShp52aeqe%2ByJ6qZpqcmXqzrcKhmJ6kXaeuug%3D%3D

 Share!