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Recipe courtesy of Bobby Flay

Show: FoodNation with Bobby Flay

Episode: Berkeley and Oakland, CA

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Total:: 1 hr 10 min
Prep:: 1 hr
Cook:: 10 min

Yield:: 6 servings

Level:: Intermediate

Ingredients

1/4 cup bread crumbs
1/3 cup cream
2 1/4 pounds boneless chicken breast and thigh, cubed
1/3 pound pancetta, cubed
1 1/4 tablespoons kosher salt
2/3 teaspoon ground white pepper
2/3 teaspoon ground coriander
1/4 cup brandy
1 tablespoon thyme
2 tablespoons parsley

Directions

Soak the bread crumbs in the cream until soft.

Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

My Private Notes

Name: Boudin Blanc
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 1/4 cup bread crumbs; 1/3 cup cream; 2 1/4 pounds boneless chicken breast and thigh, cubed; 1/3 pound pancetta, cubed; 1 1/4 tablespoons kosher salt; 2/3 teaspoon ground white pepper; 2/3 teaspoon ground coriander; 1/4 cup brandy; 1 tablespoon thyme; 2 tablespoons parsley