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Allagash Chicken la Buvette

Recipe by Robert Zimmer

A Buvette is like a snack bar or a taproom. These nifty little snack-sized chicken sandwiches, prepared with an Allagash brine and served with an Allagash aioli, are a perfect bite with a pint of Allagash!

Allagash Aioli
(Yield 1 Cup)

Directions

  1. Sweat garlic and shallots in canola oil.
  2. Add the Allagash, thyme sprigs, black peppercorns,shallots, garlic lemon juice, sugar and salt and reduce to about half.
  3. Strain and return to the pan.
  4. Add the mashed green beans and the lemon zest, stir and continue to reduce to a sc. (consistancy of wet sand)
  5. Cool and fold into 1 cup of mayonnaise.

For the Allagash Brine

Ingredients

  • Bacon, 4 raw strips
  • onion, 1 medium, diced
  • Shallots, 3 minced
  • Garlic, 4 cloves, crushed
  • Black peppercorns, 1 teaspoon
  • Allagash Four, 2 pints
  • Kosher salt, 3 tablespoons
  • Sugar, 2 tablespoons
  • Thyme, 8 fresh sprigs
  • Zest of 1 lemon
  • Canola oil, 2 tablespoons

Directions

  1. In a saucepan or soup pot, caramelize shallots and onions in canola oil. Add garlic, peppercorns and 4 strips of bacon (cut in ½" pieces). Sweat until bacon is cooked.
  2. Deglaze with one pint of Allagash. Bring to a boil and add salt and sugar. Add the other pint of Allagash. Simmer for 30-40 minutes uncovered (reduce by about 1/3).
  3. Add thyme and lemon zest. Simmer for 10 more minutes. Cool.
Brined & Roasted Chicken Bites

Ingredients

  • Chicken breasts, 6 skinless and boneless
  • Bacon, 18 slices (about 1 pound) cooked

Directions

  1. Soak chicken breasts in Allagash Brine for at least 2 hours in refrigerator. Make sure that brine is cooled to below room temperature before adding chicken.
  2. Preheat oven to 375°F. Remove chicken from brine and place on a rack in a roasting pan. Cover breasts with the remaining sliced bacon

Roast at 375°F for 40 50 minutes, until a meat thermometer reads 165° or until done. Allow to rest, remove cooked bacon slices then refrigerate.

For the Sandwich

Ingredients

  • Baguette, 1 split and cut into 1/3's
  • Tomatoes, 3 thinly sliced

To serve

  1. Carve each breast on the bias.
  2. Spread the cut baguette genreously with the green bean ailoi.
  3. Fan out 1 sliced chicken breast over the surface.
  4. Layer 3 slices of the cooked bacon over the chicken then again with the sliced tomatoes.

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Allagash Brewing Company