Smoked Sonoma Range Chicken on Crispy Wonton with Mustard Cream Sauce & Maui Onion-Apple-Mustard Red Pepper-Sweet Corn Chow-Chow

It may look complicated but it really isn't! You can even make just one or a few of the components but go all out some day with this culinary masterpiece from Chef Patrick Finney of the Napa Valley Wine Train (this is the winning recipe from the 2000 Chef's Competition).

Maui Onion-Apple-Mustard Red Pepper-Sweet Corn Chow-Chow

6 Medium Ears of Corn, blanched, kernels removed
OR
2 Cups Fresh Frozen or Canned Whole Kernel Corn
1 Medium Roasted Red Pepper, diced
1 Medium Carrot, finely chopped
1 Medium Maui Onion, finely chopped
1 Medium Apple, peeled, cored, & diced toss in lemon juice to prevent browning)

3/4 Cup Sugar
1 Cup Cider Vinegar
1 Cup Water
2 Tablespoons Laurent du Clos Whole Grain Mustard or other Whole Grain Mustard
1 Teaspoon Dry Mustard

Combine all ingredients except the mustards in a sauce pan and cover. Simmer over low heat for 40 to 45 minutes. Let cool to room temperature and stir in mustards. Will keep refrigerated for four weeks.

Crispy Wontons

8 Wonton Skins
Canola Oil

Heat oil to approximately 375 degrees. Separate wonton skins and place each skin in oil and fry to crisp. Drain and set aside until service.

Mesquite Smoked Sonoma Free Range Chicken Breast

2 14 Oz Boneless Breast of Chicken, Skin on
1 Cup Mesquite Chips
1 Cup Water
BBQ Grill & Briquettes

Start grill and allow coals to burn to an even gray in color. While the coals are heating, soak the mesquite chips in the water. When the coals are ready, drain the water off from the chips and place them in an even layer over the coals. Place breast on the grill 12 inches above the coals and smoke for one hour or until internal temperature of 160 degrees is reached.

Mustard Cream Sauce

1 Cup Heavy Cream
1 Tablespoon Delouis fils Dijon Mustard or other French Dijon
1/3 Cup Chardonnay
3 Tablespoons Finely chopped Shallot
White Pepper to taste

Combine the Chardonnay and shallots in a non-reactive sauce pan. Bring the mixture to a boil and reduce heat to a simmer. Simmer uncovered until liquid is reduced to three tablespoons. In a separate bowl combine the cream, the flour and the white pepper, whisk smooth. Whisk together the cream and wine mixture. Continue stirring and cooking until the sauce just begins to bubble. Remove from heat and stir in the dijon mustard. Keep warm until service. Serves 4.