Pan Roasted Chicken With Oyster Dressing
Instructions:
- 2 Dozen Shucked oysters; with their liquid
- 2 Tablespoon Olive oil
- 2 Cup Chopped onions
- 1 Cup Chopped bell peppers
- 1 Cup Chopped celery
- Salt; to taste
- Cayenne pepper; to taste
- 3 Bay leaves
- 1 Tablespoon Minced garlic
- 1/4 Cup Finely−chopped parsley
- 1 Dash Worcestershire sauce
- 1 Cup Water
- 1/4 Cup Chopped green onions
- 4 Cup Cubed white bread
- 1/3 Cup Grated Parmigiano−Reggiano cheese
- 1 Tablespoon Butter
- Freshly ground black pepper
- 4 Garlic cloves; sliced
- 4 Chicken breasts halves; breast bone removed, Wings attached −; (abt 8 oz ea)
- 1 Tablespoon Fresh lemon juice
- 1 Tablespoon Fresh rosemary leaves
- 1 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 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.
- This recipe yields 4 servings.