Best 2 Grilled Chicken With Cactus Recipes

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

GRILLED CHICKEN WITH CACTUS

Steps:

• 1. Prepare the tomato sauce. Reserve in the pan off heat. Cut the cactus strips into 1/2-inch pieces. Rinse well. 2. In a medium skillet, heat 1 tablespoon of the olive oil and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the garlic, reserved cactus and 1/4 teaspoon of the salt. Cook, stirring, 2 minutes. Reserve off heat. 3. Brush the chicken with the remaining olive oil and season with the remaining salt and pepper. Heat a stove top grill pan over medium-high heat and cook the chicken about 4 to 5 minutes per side or until well marked from the grill, firm to the touch, and no longer pink inside at the thickest part. 4. To serve, reheat the tomato sauce and cactus. Divide the cactus evenly among 4 serving plates and place 1 chicken breast on top of each serving. Spoon some of the heated tomato sauce over each chicken breast. Sprinkle with cheese. Serve hot. Pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.