Wednesday, January 21

Chicken Roquefort

Roquefort cheese is the base of this beautiful sauce which pairs beautifully with a well roasted chicken.

Full time 30 minutes
Serves 4

The needs-

4-8 boneless skinless chicken thighs
3/4 cup milk
1/3 cup crumble Roquefort or blue cheese
1/4 cup plus 2 butter
2 tbsp whiskey
1 tsp olive oil
1 tsp salt
1 tsp ground black pepper

The know-

Preheat oven to 350'.

In a cast iron pan or heavy bottom skillet, melt 2 tbsp butter with olive oil over high heat.

Lay chicken out on paper towels and pat gently to eliminate all excess moisture.

Season both sides with salt and pepper.

Sear thighs in hot pan for 3-5 minutes per side to create a nice evenly colored outside.

Carefully move pan to oven and cook for an additional 15 minutes or until it has reached 165'.

Remove from oven and remove thigh to a serving platter to rest.

Return pan to stove top over medium-high heat and add whisky.

Use a wooden spoon to gently scrape bottom of pan.

Add in milk, butter, and bring to a boil, gently stir continuously and cook 5-8 minutes or until sauce thickens and begins to coat back of spoon.

Gently mix in crumbled cheese and cook, stirring continuously until cheese has melted.

Once cheese has melted, pour sauce over chicken.

Serve immediately.