Canadian Chicken Tournedos and Brandy Home Fries | BLD | Rachael Ray | Recipe

Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes. Drain and refrigerate overnight.   

Preheat oven to 400°F, with rack at center.  

Season the chicken on both sides with salt and pepper. Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun. Wrap the side edges of each chicken "bun" with 1 slice of bacon. Secure the bacon to the chicken "bun" by snugly tying a piece of kitchen twine around the bacon. Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer. A few minutes before the chicken is done, top with the glaze and return to the oven. 

 Peel, then cube the cooled cooked potatoes into ½ inch dice.

In a large nonstick skillet, melt 3 tablespoons butter over medium to medium-high heat, add white or yellow onion, season with salt and soften 5 minutes. Add potatoes and season with salt and pepper, rosemary and smoked paprika or sweet paprika. Brown potatoes 10 to 12 minutes, turning occasionally until crispy-ish. Add brandy and shake pan; it may flame up a bit, so be aware. Add cream and brown again, about 2 minutes, to caramelize the potatoes. 

Rachael Ray 10.25-Inch Covered Deep Skillet

Rachael Ray 10.25-Inch Covered Deep Skillet

Heat a sauce pot or small skillet over medium heat, add remaining butter and saute shallots seasoned with salt and pepper for 3 minutes or until lightly browned. Add sherry or wine and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce (if using) and swirl a minute or so. Pour over the chicken tournedos and baste to coat evenly. Return chicken to the oven to finish cooking and set the glaze, just a couple of minutes.   

To serve, remove the string from the chicken tournedos. Top the glazed tournedos with poppy seeds and serve with brady-laced home fries.   

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