Merry’s Chicken Macadamia
Pairs Well With
1 fresh coconut (for coconut meat and milk)
2/3 cup (2½ ounces) Macadamia nuts
6 boneless chicken breasts
Olive oil for coating + 1 tablespoon
1 cup chicken broth
1 cup Merry Edwards Chardonnay
6 shallots, finely chopped
½ teaspoon white pepper
½ cup tomato sauce
Salt to taste
1 cup heavy cream
½ teaspoon arrowroot
Break open coconut. Discard shell and remove skin. Grate the meat in food processor or by hand. (Yields about 4 cups grated coconut meat.) Reserve 1 cup coconut meat. Add remainder to food processor or blender. Cover with boiling water. Puree to smooth. Separate the milk from the pulp by straining through fine cheesecloth.
Coarsely chop Macadamia nuts in food processor or by hand. Mix with reserved grated coconut meat. Spread mixture on baking sheet and toast until golden in 375°F oven for 20-25 minutes, turning several times to ensure even browning.
Meanwhile, lightly coat chicken breasts with olive oil and place in oiled baking pan. Roast in 375°F oven for 20 minutes. Pour over the chicken a mixture of the chicken broth, the wine and the reserved coconut milk. Bake until tender (about 30 minutes more). Remove chicken and keep warm. Set aside the broth mixture.
Sauté the shallots in the 1 tablespoon of olive oil over low heat for about 3 minutes. Add the broth mixture along with the pepper, tomato sauce and salt. Over high heat, reduce by half, to approximately 1½ cups. Remove from heat and add the heavy cream and the arrowroot. Return to heat and cook until slightly thickened.
To assemble, spoon some sauce onto each plate and then arrange a chicken breast in center. Spoon over additional sauce and top generously with the coconut/Macadamia nut mixture. Pass additional sauce.
This recipe was inspired by a trip to Kauai, Hawaii. Its versatile nature allows it to be paired either with our Chardonnay or our Sonoma Coast Pinot Noir. It’s tasty served with sliced papaya, rice pilaf, and pureed banana squash with butter, white pepper and fresh orange juice.