About 25 Minutes
About 40 Minutes
- 6 boneless, skin-on chicken breasts - 3 to 4 tablespoons canola oil - ¼ cup Frank’s Hot Sauce - 1 teaspoon Sriracha - 1 tablespoon distilled white vinegar - 8 tablespoons (1 stick) cold unsalted butter, cut into pieces - Fresh lemon juice (optional) - Celery slaw (your choice)
- 6 ounces Wisconsin blue cheese or your favorite blue cheese - ½ cup sour cream - 1 teaspoon Dijon mustard - ½ teaspoon Tabasco - ¼ teaspoon Worcestershire sauce - 1 teaspoon fresh lemon juice - Salt
for blue cheese fondant
1. For the chicken, lay breasts flat on the work surface. Season both sides with salt and pepper. Roll the meat into roulades, or rolls, and tie the ends and center with kitchen twine.
2. For the fondant, in a blender, puree the blue cheese, sour cream and mustard until smooth. Add the Tabasco, Worcestershire sauce, and lemon juice and blend until mixed. Season with salt. Refrigerate until needed.
3. Bring a large pot of lightly salted water to a boil over medium-high heat. Reduce the heat to maintain a simmer and poach the chicken for 18 to 20 minutes, or until fully cooked.
4. When cooked, transfer the chicken to a large bowl filled with cold water and ice cubes to cool completely. 5. In a skillet, heat 2 to 3 tablespoons of oil over medium-high heat, and when hot, panfry the roulades for 2 to 3 minutes so that the skin crisps up.
6. In a saucepan, heat the remaining oil over medium heat. When hot, cook the onions and garlic, stirring, until caramelized and a rich amber color. Add the hot sauce, Sriracha, vinegar, and ¼ cup of water. Let the sauce come to a simmer and cook for about 10 minutes, or until flavors blend into a full-bodied sauce.
7. Transfer the sauce to a blender and puree until smooth. With the blender running, add the butter, a piece at a time, until incorporated and smooth. Season with salt and little lemon juice, if using. 8 Slice each roulade into 3 wheels. Discard the twine. Carefully toss the sliced chicken with buffalo sauce to coat evenly on all sides.