Thursday, December 17, 2009
We got this recipe from Long Point Winery during the Cayuga Wine Trail Holiday Shopping Spree. It's really good and comforting, even though it's ugly to look at! Sometimes I make the chicken and onions on one day and the next day I finish the recipe.
Long Point's White Chicken Chili
4 (15 oz) cans of white beans, rinsed
2 lg onions, chopped
1 stick of butter
1/4 cup all purpose flour
1 3/4 cups chicken broth
2 1/4 cups light half and half
1 ts. Tabasco
2 ts. chili powder
2 ts. ground cumin
1/2 ts. salt
1/2 ts. pepper
2 (4 oz) cans of chopped mild green chilis
5 boneless, skinless chicken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1. Heat skillet over moderately high heat and put some butter and oil in it. Meanwhile coat your chicken w/ salt, pepper and chili powder. Throw them in the skillet and leave them for about 5 minutes, or nicely browned, then flip them. Cook until they are done.
2. Remove chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers or pulled apart with 2 forks. Set aside.
3. While waiting for the chicken to cool, cook the onion in the same pan with 2 TBSP. of butter until softened.
4. In a heavy pot, melt the remaining 6 TBSP of butter over moderately low heat. Gradually whisk in flour. Cook the roux and stir constantly for about 3 minutes.
5. Stir in the onions and gradually add the chicken broth and half and half, whisking the whole time. Bring mixture almost to a boil. Turn heat down to a simmer, stirring occasionally, 5 minutes or until thickened.
6. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilis, chicken and cheese and cook over moderately low heat, stirring occasionally for 20 minutes.
7. Add sour cream. May be served immediately but better on the second day.
8. Serve with the usual chili garnishes... cilantro, cheese, jalapenos, tomatoes, scallions etc.