Glazed Chicken Breasts with Coffee BBQ Sauce
- SERVINGS: 6
Frank Mendoza, the executive chef at the Stein Eriksen Lodge in Park City, Utah, home to Valhalla, adds coffee to his barbecue sauce for smokiness and depth. The sauce is wonderful with pork and lamb, as well as with chicken.
- 2 tablespoons unsalted butter
- 2 large shallots, very finely chopped
- 8 medium garlic cloves, very finely chopped
- 1/2 habanero or Scotch bonnet chile, seeded and minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1/2 cup dry sherry
- 2 cups chicken stock or canned low-sodium broth
- 1/4 cup strong brewed coffee
- 2 tablespoons unsulphured molasses
- 3 tablespoons honey
- Salt and freshly ground pepper
- 6 chicken breast halves, on the bone (about 10 ounces each)
- Melt the butter in a saucepan. Add the shallots, garlic and habanero and cook over moderately low heat, stirring frequently, until the shallots soften and begin to brown, about 8 minutes. Add the coriander and cumin and cook for 30 seconds. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Pour in the sherry and simmer over moderately low heat until slightly syrupy, about 7 minutes. Stir in the stock, coffee and molasses and simmer for 1 hour, until reduced to 1 1/2 cups. Stir in the honey. Season with salt and pepper.
- Preheat the broiler. Position a rack 8 to 10 inches from the heat source. Season the chicken breasts with salt and pepper and broil for about 25 minutes, turning occasionally, until golden and almost cooked through. Brush the chicken with 1/2 cup of the sauce and broil for about 5 minutes longer, turning frequently, until the chicken is cooked through. Transfer the chicken to a platter and pass the remaining barbecue sauce at the table.
A Syrah or Zinfandel from Sonoma Valley is an excellent choice for the rich, sweet, spicy, bitter barbecue sauce.