Venison Sausage Stuffed Coq au Vin2002-05-23
- Course: Main Dishes
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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Boneless, skinless chicken breasts stuffed with fresh venison sausage. A spicy blend of Cajun cuisine that will please everyone’s taste buds.
- 6-8 skinless, boneless chicken breasts
- 1/3 cup dry white wine
- 1/2 lb venison sausage
- 1/2 cup jalapeno peppers, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tbsp minced garlic
- 2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp basil
- 1/2 cup chicken stock
- 3 tbsp olive oil
- 1 stick butter
- Salt and Pepper to taste
With a very sharp knife, slice a three-inch incision in the chicken breast lengthwise. Take care to not cut all the way through so that the chicken can be stuffed. Season inside with salt and pepper.
In a chopper or food processor, combine sausage (removed from casing), sliced bell pepper, diced onion, 2 tbsp olive oil, 1 tbsp cayenne pepper, 2 tbsp minced garlic, and 1/3 cup white wine. Chop well until the mixture comes together.
Once the ingredients are combined, place a substantial amount of the mixture inside the incision in the chicken breast, and bind the meat closed with toothpicks, or by sewing shut.
In a covered skillet, melt the stick of butter and add the basil. When butter is liquefied, pour about an inch of wine into the skillet. Now add a tbsp of olive oil.
As the wine/butter mixture begins to boil, lower heat and add 2 tbsp garlic powder. Stir well. Now add the stuffed chicken breasts to the mixture, placing them equal distances from one another. Let cook for 20 minutes, flipping the chicken breasts occasionally, not allowing them to stick.
Now it's time to add the chicken stock. Pour stock into skillet and continue flipping chicken to avoid sticking. Continue cooking for approx. 35-40 minutes.