Rich in flavor and brilliantly creative, this recipe for chicken breast is perfectly complemented by chef Tim Love's savory take on flan.
On medium high heat in a heavy bottom sauce pan, add the onions, olive oil, garlic, mushrooms, red onions, salt, and pepper. Once the onions become translucent, add the cream to the pan. Bring the cream mixture to a slow simmer, then add the Game Rub and continue to simmer for another 10 minutes.
While this is simmering, whisk the egg yolks together by hand. Slowly add the warm cream mixture into the yolks with a whisk.
Line eight 4 or 5-ounce ceramic ramekins with more grilled onions. Ladle the cream mixture over the onions, filling the ramekin to just below the rim.
In a 300 degree water bath, bake the ramekins for 1 hour 40 minutes in conventional oven. Allow the finished flan to cool in the refrigerator for 3 hours. After three hours, cut around the edge of each ramekin with a small paring knife, and turn the flan out onto an oven safe plate
Place the flan in a 350 degree oven for 3 minutes before serving
Prepare the flan recipe first.
Brine the chicken for at least 2 hours and for no more than 8 hours.
Preheat the oven to 375 degrees.
Score the chicken skin in a diamond-shaped pattern. Brush the skin with olive oil, then season with salt and pepper. Sear the chicken on a hot grill for 2 minutes on each side. When finished, place the chicken breasts on a sheet pan.
Slice the chicken on a bias, and serve immediately with the finished flan.