Air Fried Chicken with Don’s Noilly Prat Sauce

I’m clearly going to admit that I’m obsessed with perfecting this who Noilly Prat recipe. After massaging the recipe last night for a perfect dinner…I really wanted to go a step further. Then my long-time creative director Mike Mrak pushed me a bit.

So, I ate my leftover Salmon dinner for lunch and decided to have more fun with the recipe.

I air-fried three chicken leg quarters with my usual rub, and then topped it off with my latest version of a Noilly Prat sauce. And I served it with some steamed broccoli, which was a perfect sponge for the sauce.

What changed?

In a sauce pan, melt 2 tablespoons Kerrygold butter. Add a minced shallot and cook over medium heat for a few minutes. Add two tablespoons of minced garlic and and took to bring up the flavor, but not too long. Add the mushrooms. I minced two large white mushrooms and thin sliced two more. Sautee these for a few minutes.

Add two or three tablespoons of heavy cream, stir in two or three heaping tablespoons of cream cheese. Stir constantly will blended. Crack in some pepper to taste. Add four tablespoons of dry vermouth. Mince up some fresh basil (5-8 leaves) and fold into the sauce. Put on low heat and pan sear the salmon on a medium-high heat.

Add a half of cup of fine shredded some Parmesan cheese. Fold it into the mixture.

Perfect Chicken Noilly.