5 lb. chicken thighs and breast
4 ears fresh corn
1 large jalapeño pepper
4 ribs celery, 1/4" dice
3 bell peppers, any color, 1/4" dice
2 red onions, 1/4" dice
1 1/2 Tbs. chopped garlic
2 medium yams, 1/4" dice
3 qt. chicken or vegetable stock or water
2 c. béchamel, fairly thick
1/4 c. brown sugar
1/2 c. bourbon
1/4 c. fresh thyme
2 Tbs. fresh oregano
3 Tbs. fresh sage
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Smoke chicken, corn and jalapeño separately with hickory wood.
Pull meat from chicken, remove corn from cobs and seed and dice jalapeño. Cover yams with cold stock, bring to boil, cook over medium flame until just tender. Sweat celery, onions, bell pepper and garlic in olive oil until softened, about 3 - 4 minutes. Add brown sugar. Stir gently until sugar melts and begins to caramelize. Add bourbon to deglaze. Add chicken, corn, jalapeño, yams and stock. Heat to simmer. Stir in béchamel. Add chopped fresh herbs. Season with salt and pepper. May be garnished with chiffonnade of fresh herbs.
Yield: 25 servings
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