Poulet a L'Intrigue (Chicken)

• 3 pounds chicken breasts boneless, skin on
• 1 cup peanut oil
• 1 cup barbecue sauce hickory
• 1 cup water
• 6 teaspoons white wine worcestershire sauce
• 4 teaspoons seasonings all-purpose
• 1/2 cup lime juice
• 1 teaspoon garlic fresh, minced
• 2 teaspoons onions chopped
• 4 ounces butter unsalted
• 10 ounces sausage
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 1 each sweet red bell peppers chopped
• 1 each carrots shredded
• 1/2 cup mushrooms chopped
• 1 each garlic cloves chopped
• 1 teaspoon seasonings all-purpose
• 1 1/2 cups chicken broth
• 5 ounces eggplant
• 2 teaspoons parsley leaves
• 2 teaspoons scallions, spring or green onions chopped
• 1/2 Loaf french bread cubed
• 6 teaspoons butter
• 3 teaspoons flour, all-purpose
• 2 1/4 cups milk
• 1 cup white wine chardonnay
• 1 teaspoon seasonings all-purpose
• 2 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon parsley leaves
• 1 teaspoon scallions, spring or green onions
• 1/4 pound andouille sausage
• 1/4 pound pecans chopped

1. Chicken: Marinate chicken breast fo 24 hours.
2. Place stuffing under skin of chicken.
3. Bake chicken for 15 minutes at 350F (180C); then take chicken breast, and smoke lightly for 10 minutes with Hickory chips.
4. Remove to serving plate and add sauce.
5. Marinade: Mix all ingredients well; pour over chicken.
6. Stuffing: In a large skillet, melt butter, and saute sausage.
7. Then add onion, celery, pepper, carrot, and mushrooms.
8. Next add garlic, seasoning, and chicken stock.
9. Next add diced eggplant (cooked and drained) with parsley and green onions.
10. Turn off heat, and add French bread.
11. Sauce: Melt butter, and whisk in flour.
12. Cook by stirring for 1 minute.
13. Remove from heat; stir in milk until smooth.
14. Add wine, seasoning, and chicken stock.
15. Bring to a boil, stirring constantly; simmer for 5 minutes.
16. Whisk in cream, bring to temperature, and add parsley, green onions, andouille, and pecans.
17. All purpose seasoning: Home prepared all-purpose seasoning consists of 14 herbs and spices: white pepper, black pepper, red pepper, onion powder, garlic powder, thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano in a 10% salt mixture.

chicken breasts, peanut oil, barbecue sauce hickory, water, white wine worcestershire sauce, lime juice, garlic, onions, butter, sausage, onions, celery, sweet red bell peppers, carrots, mushrooms, garlic, chicken broth, eggplant, parsley, scallions, bread, butter, flour, milk, white wine chardonnay, chicken broth, heavy whipping cream, parsley, scallions, sausage, pecans

Taken from recipeland.com/recipe/v/poulet-lintrigue-chicken-46952 (may not work)