The original recipe called for St. Germain liqueur. What does St. Germain taste like you ask? I had to google it myself. It’s a combination of tropical fruits, peach, pear, citrus, and even a hint of honeysuckle. I couldn’t even find it anywhere locally so I goggled it for another substitution.
ROAST CHICKEN with HOT BUTTER SAUCE
10 habanero chiles, halved and seeded
1 orange bell pepper – halved, seeded and chopped
2 tablespoons orange zest
4 tablespoons Peach Schnapps
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, FINELY minced
1 cup Champagne vinegar
2 teaspoons cornstarch
2 teaspoons water
4 tablespoons unsalted butter
- Puree chiles, bell pepper, orange zest, garlic, 2 tablespoons of peach schnapps, FRESH ground sea salt and black pepper in a small blender.
Transfer mixture to a small bowl.
- Cover with saran and let sit overnight or 12 hours at room temperature to ferment.
- After fermented and while chicken is baking, puree again with vinegar, remaining peach schnapps.
- Strain through a fine sieve into a small saucepan.
- Heat over medium heat.
- Whisk together the water and cornstarch until smooth.
- Whisk cornstarch mixture into the hot sauce. Simmer 2-3 minutes until thickened, whisking constantly.
- Whisk in 3 tablespoons of butter.
- Adjust seasoning.
3 pound chicken thighs or leg quarters or combination of thighs and legs
FRESH ground sea salt and black pepper
- Preheat oven to 450°.
- Generously season chicken pieces.
- Melt 1 tablespoon butter in cast iron skillet over medium heat.
- Cook chicken skin side down 5 minutes until golden.
- Flip chicken and cook another 5 minutes.
- Remove chicken pieces to a plate.
- Serve with sauce.