This is a Canadian dish.
It's a chicken tournedo.
We start for every four portions
with eight pieces of boneless skinless chicken thighs.
I season them all over with salt and pepper.
Then roll one chicken thigh into a log.
Actually looks like a short stogie,
like a cigar or something, right?
Then you kind of drape this second piece
of boneless thigh over the top.
We're gonna put a piece of bacon, nice meaty bacon,
this is from Oscar's in Warrensburg,
they ship my favorite bacon,
and we're going to wrap the chicken just like that.
And then you pre-cut your string,
so you don't have to keep dealing with washing your hands
every time you go to get a piece of string,
and tie it pretty snug.
Then I put it on a piece of parchment-lined
teeny-tiny quarter sheet here, little baking sheet.
And I hit it with some oil.
And I throw it into a hot oven at 400 degrees
and you're gonna cook them a full half hour.
Right here I made caramelized shallot.
I took three large shallots, caramelized them.
This is for the chicken, okay?
Sherry. Let the alcohol burn off and the sherry reduce down.
Three tablespoons for every four portions of maple syrup.
I'm using smoked maple syrup from La Boite, fabulous.
About a tablespoon of hot English mustard.
I have prepared.
And optional, you can add a few splashes
of Worcestershire sauce.
We're going to top it with poppy seeds,
so they look like buns when they're done, no joke.
Anyway, for the potatoes,
I started the potatoes yesterday, seriously.
Boil whole russet potatoes.
Bring them to a boil, cook 'em about 20 minutes,
until they're just fork-tender.
You can see where I poked them with a fork.
Do not let them cook all the way.
Then you refrigerate them overnight,
bring them back to room temperature.
We're gonna dice them, half-inch cubes.
I started with a few tablespoons of butter
and one onion, chopped, okay?
That's for the taters.
And we're gonna spice the potatoes
with fresh rosemary, finely chopped.
This is to go with our chicken tournedos, okay?
And your choice of paprika, just sweet paprika,
or smoked paprika, pimenton.
Honey, do you want smoked or plain?
Smoked. Okay.
Little smoked paprika.
Which is a good choice because I also added
an extra ingredient I didn't write in your recipe.
I miscounted my bacon slices
so I added one slice of bacon to mine too.
If you want to prevent the pan from flaring,
you can remove it from the heat
when you add a splash of brandy.
All you need is a splash.
If you do this on the stove,
especially if you have a gas burner, it may lick up.
If the pan sets aflame, it is not a big deal.
It will burn out almost immediately.
Then we add a touch of cream.
1/4 to 1/3 of a cup.
You let the sugar in the cream and the brandy
coat the potatoes.
Here's our caramelized shallot.
To that we're going to add a little bit of sherry.
About 1/3 to 1/2 of a cup.
We're going to add to that three tablespoons of maple syrup.
A squirt of spicy English mustard,
or a spoonful of spicy dry mustard.
Maybe a tiny little splash of Worcestershire
if you have some in the house.
And we're going to use this
to glaze the chicken.
Now we're gonna take our chicken, it's almost done.
Save a little in the pan for the table too,
but we're gonna add a little bit of glaze
and let the chicken finish in the oven
and crisp up with some of the glaze on top.
And now we put the chicken back
to set the glaze and finish the browning process.
I think the potatoes are perfect.
Just perfect.
Just perfect. I'm gonna turn them off.
Look at those babies. Aren't they adorable?
Top with poppy seed.
And get a healthy helping of those beautiful
brandy cream home fries.
And there you go.
Now come on.