Cookshack

• 2 boneless free range chickens, halved
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 jalapeño peppers
• 2 shallots
• 2 garlic cloves
• 2 cup white wine
• 1 bay leaf
• 1/2 cup vinegar
• 2 Tablespoons heavy cream
• 1/2 pound butter, sliced
• 1 Tablespoon salt
• 1 Tablespoon pepper
• 1 Tablespoon cumin
• 2 white onions
• 4 sprigs cilantro

For smoking, remove stems and seeds from chiles. Peel shallots and garlic and place on smoker grills with chiles. Smoke for one hour at 225F over hickory wood. Remove from smoker and allow to cool. Rough chop and set aside.

In a sauté pan combine white wine, vinegar, bay leaf and chile mixture. Reduce by one half. Add cream and reduce again by one half. Remove bay leaf then remove pan from heat. Add room temperature butter in small amounts using a whisk. Season with salt, pepper, and cumin. Keep warm.

Grill chicken, ladle beurre blanc on top and serve with crisp fried onions. Layer crispy fried onions on bottom, then chicken, then beurre blanc and garnish with a sprig of cilantro.

Yield: 4 servings