SUTTON’S CHICKEN

More a dinner than just a formula, this arrangement of seared chicken with nation ham and red-eye sauce was enlivened by a memory of suppers served on a working ranch in rustic Homestead, South Carolina.

Fixings

4 (6-oz.) chicken bosoms

1 cup flour

2 eggs

1 cup cornmeal

2 tbsp. vegetable oil

4 slight cuts nation ham

1 cup Brown Chicken Stock

1 cup solid dark espresso

2 tbsp. margarine

1⁄4 cup cream

1⁄4 cup cleaved scallions Salt and newly ground dark pepper

Technique

1 Residue chicken with flour, plunge into an egg wash made by beating eggs with an equivalent measure of water, at that point dig in cornmeal.

2 Warmth oil in an enormous skillet. Fry chicken until brilliant earthy colored, 5–7 minutes on each side. Put a ham cut on head of every chicken bosom, at that point turn cautiously so ham is underneath. Lower warmth and cook 5 minutes more. Eliminate chicken from container and keep warm.

3 Add chicken stock and espresso to a similar skillet and lessen significantly. Mix in spread and cream, lower heat, cook until thickened. Mix in scallions, and season to taste with salt and pepper.

4 Spot chicken ham side up on plates and sauce with ham sauce. Present with corn meal and okra.

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