RVB's seven c's chicken

K

kasw

Member
Is the recipe in the T&T hall of fame the final edition of the recipe?

My first experience with gail's recipe swap was looking for a recipe that had cardamom as I had just ordered it (on a whim) from Penzey oh so many years ago. I came across rvb's terrific seven c's chicken recipe. I also remember the wonderful dialog between rvb and richard on this recipe. I also remember that rvb finalized his recipe with a nod to richard's tweaks and it was fabulous.

I cannot find my printout of the finalized recipe and want to make it again later this week.

Thanks much.

Karen

 
Karen, this is the version that I have in my files:

Seven C’ s Chicken
serves 8
INGREDIENTS:
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 cup dried currants (or golden raisins (in
which case you have to count the chicken as
the 7th c
cognac
1/2 pint heavy cream
cashews

ADVANCE PREPARATION:
Cover currants (or raisins) with
cognac and steep for several hours or
overnight.
Rub spices into chicken pieces and
let sit for one hour or overnight in
refrigerator.
Dredge chicken cutlets in flour; set
aside for a few minutes and dredge again.

FINAL PREPARATION:
Saute chicken in butter over medium
heat until golden brown and crunchy. Put
chicken in slow oven (about 200ºF) to keep warm.
Add currants and cognac and heavy
cream to pan and heat over low heat until
thickened somewhat.
Serve garnished with cashews along
with orzo or grilled new red potatoes.
Pour a bit of the sauce over the
chicken and orzo or potatoes and puddle sauce
to the side.

Finish the presentation with steamed
green beans or broccoli florets sautéed in
butter with thin strips of red pepper.

 
Welcome Karen. I'm sure Rick will chime in on this issue and give you the low down. I have the...

...same recipe as Mark.

Awesome stuff!

Michael

 
hi karen. i must confess. i waffle...

the recipe in t&t is the "finalized" version.

this is not to say that it's the only version i use - i like both. i'll enclose my original version.

btw, this was my first post to grs and i'm sure you can imagine how richard's comments sucked me in forever.

7 C's Chicken

serves 8
Ingredients:

8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews

Advance Preparation:

cover currants with cognac and steep for several hours or overnight
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator

dredge chicken cutlets in flour; set aside for a few minutes and dredge again
saute in butter over medium heat

Final Preparation:

if chicken has had time to cool, return to skillet and reheat in butter
pour currants and cognac over chicken - flame
pour heavy cream over chicken and heat over low heat to keep cream from boiling
garnish with cashews

serve over orzo or other small pasta such as stelle.

in any case, i prefer the currents.

and welcome to the best forum in the universe.

 
Hi Karen, welcome and stick around! I love cardamom too, and that's

one of my standbys for a nice, good, easy dinner.

 
thank you all so much

the instructions with the "puddled" sauce that Mark posted was the one I was thinking of. I was making it quite often for a while and then it slipped off the recipe radar screen. Now I find myself craving the dish. RVB, I can't believe you didn't win the recipe contest you entered it in. It certainly is a prize-winner in my book!

And thank you all for the nice welcome.

-Karen

 
don't flatter him too much... his head might explode smileys/smile.gif -- ya know we all love ya rick!

 
In looking over the Seven C's recipe again -- I see it is almost an Indian korma!

no wonder everyone loves it so much...

 
well you've outed me, jane. i actually discovered the recipe whilst thumbing through an old...

edition of the korma sutra.

 
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