Recipe courtesy of Blackthorn Restaurant & Pub
Recipe courtesy of Blackthorn Restaurant & Pub
Chicken Tuscarora
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- Level: Intermediate
- Total: 6 hr 55 min (includes marinating time)
- Active: 55 min
- Yield: 6 servings
We love this dish even more when the sauce soaks into the chicken, so don’t hurry to eat it once the sauce is on. It tastes great leftover. We put this sauce on EVERYTHING!! A variation of Chicken Tuscarora dish has been on the menu since The Blackthorn first opened as The Early Times Tavern in 1976. Tommy Gang created the dish and when we took over in 2006, we made a few adjustments and renamed it after one of the neighborhood's streets, which is named in honor of the Native American Tuscarora tribe.
- Level: Intermediate
- Total: 6 hr 55 min (includes marinating time)
- Active: 55 min
- Yield: 6 servings
Ingredients
Marinade:
Chicken Seasoning Mix:
Sauce:
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Directions
Special equipment:
a nonstick sheet tray- For the marinade: Combine the oil, basil, oregano and thyme together in a 13-by-9-inch pan. Immerse the chicken in the marinade, then cover with foil and refrigerate for 6 hours.
- For the chicken seasoning mix: Whisk the eggs with 1/2 cup water in a wide-mouth bowl. Put 3 cups flour in a wide-mouth bowl. Combine the paprika, basil, granulated garlic, onion powder, oregano, pepper, celery salt and thyme with the remaining 3 cups flour. Dredge the chicken in the flour, then dip each piece of chicken in the egg wash, then coat all sides with the seasoning mix.
- Preheat the oven to 375 degrees F.
- Coat the bottom of a frying pan with 1 inch of oil. Heat on medium-high heat, then place a piece of chicken in the pan. Cook for 1 minute on each side. Remove from the pan and place on a nonstick sheet tray. Continue with the remaining chicken. Place the sheet tray in the oven and bake until the internal temperature reaches 165 degrees F, about 20 minutes.
- For the sauce: Meanwhile, in medium saucepan, melt the butter. Add the peppers and bacon and sauté until golden brown. Add the mustard and seasoned salt and stir well. Add the heavy cream and reduce to low heat until it comes to a simmer. Whisk in the Cheddar until melted and creamy, then remove from the heat. Pour the sauce over the baked chicken and serve.
