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Pan Roasted Chicken With Oyster Dressing
2
2
2
1
1
Dozen Shucked oysters; with their liquid
Tablespoon Olive oil
Cup Chopped onions
Cup Chopped bell peppers
Cup Chopped celery
Salt; to taste
Cayenne pepper; to taste
3
1
1
1
1
1
4
1
1
Bay leaves
Tablespoon Minced garlic
/4 Cup Finely−chopped parsley
Dash Worcestershire sauce
Cup Water
/4 Cup Chopped green onions
Cup Cubed white bread
/3 Cup Grated Parmigiano−Reggiano cheese
Tablespoon Butter
Freshly ground black pepper
4
4
1
1
1
Garlic cloves; sliced
Chicken breasts halves; breast bone removed, Wings attached −; (abt 8 oz ea)
Tablespoon Fresh lemon juice
Tablespoon Fresh rosemary leaves
Cup Shallot reduction (veal stock based); warm
Fresh rosemary sprigs; for garnish
Preheat the oven to 375 degrees. Butter a 9− by 11−inch baking pan. Drain
the oysters, reserving 2 cups of the liquor and set aside. In a large saute
pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers
and celery. Season with salt and cayenne. Saute the vegetables until they
are wilted, about 5 minutes. Add the bay leaves, garlic, parsley and
Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3
minutes. Add the green onions, the oyster liquor, and the bread. Mix until
the mixture is incorporated. Remove from the heat. Turn the bread mixture
into a mixing bowl and stir in the oysters and cheese. Pour the mixture into
the prepared pan. Bake for 1 hour, or until bubbly and golden−brown. Cool
the mixture completely. Increase the oven temperature to 400 degrees. Butter
an 8− by 11 1/2− by 2−inch baking dish. Season the chicken with salt and
black pepper. Divide the garlic slices into 4 equal portions. Lay the
breast, skin side down, in the pan and place the garlic in the center of
each breast. Put 1/4 cup of the dressing on each breast, then carefully fold
together, bringing the bottom end of the breast up to the wing section.
Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for
4
5 minutes. Remove the pan from the oven. Remove the chicken from the pan
and set aside. Place the pan on the stove and deglaze with the shallot
reduction. Season the sauce with salt and pepper. Lay the chicken on a
platter and spoon the reduction sauce over the top. Garnish with the fresh
rosemary sprigs, green onions, and peppers. This recipe yields 4 servings.
Pan Roasted Chicken With Oyster Dressing
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