Pan Roasted Chicken With Oyster Dressing
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Pan Roasted Chicken With Oyster Dressing
  Chicken    Oysters    Dressings  
Last updated 6/12/2012 12:58:31 AM. Recipe ID 21289. Report a problem with this recipe.
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      Title: Pan roasted chicken with oyster dressing
 Categories: E.
      Yield: 4 Servings
      2    Dozen shucked oysters, with
           Their liquid
      2 tb Olive oil
      2 c  Chopped onions
      1 c  Chopped bell peppers
      1 c  Chopped celery
           Salt and cayenne pepper
      3    Bay leaves
      1 tb Minced garlic
    1/4 c  Finely chopped parsley
        ds Worcestershire sauce
      1 c  Water
    1/4 c  Chopped green onions
      4 c  Cubed white bread
    1/3 c  Grated Parmigiano-Reggiano
      1 tb Butter
           Freshly ground black pepper
      4    Garlic cloves, sliced
      4    Chicken breast, halved,
           Breast bone removed, wings
           Attached (about 8
        oz Each)
      1 tb Fresh lemon juice
      1 tb Fresh rosemary leaves
      1 c  Shallot reduction (veal
           Stock based), warm
           Fresh rosemary sprigs
  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 45 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.
  Yield: 4 servings

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Recipe ID 21289 (Apr 03, 2005)

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