Pan Roasted Chicken with Oyster Dressing

Pan Roasted Chicken with Oyster Dressing

Pan Roasted Chicken with Oyster Dressing

September 15, 2018
: 4 servings

By:

Ingredients
  • 2 dozen shucked oysters, with their liquid
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • Kosher salt and cayenne pepper to taste
  • 3 whole bay leaves
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped parsley
  • Dash of Worcestershire sauce
  • 1 cup water
  • 1/4 cup chopped green onions
  • 4 cups cubed white bread
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon sweet butter
  • Freshly ground black pepper
  • 4 garlic cloves, sliced
  • 4 chicken breast, halved, bone removed, wings attached (about 8 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh rosemary leaves
  • 1 cup shallot reduction (veal stock based), warm
  • Fresh rosemary sprigs
Directions
  • Step 1 Preheat the oven to 375 degrees F.
  • Step 2 Butter a 9 by 11-inch baking pan.
  • Step 3 Drain the oysters, reserving 2 cups of the liquor and set aside.
  • Step 4 In a large sauté pan, heat the olive oil.
  • Step 5 When the oil is hot, sauté the onions, bell peppers and celery.
  • Step 6 Season with salt and cayenne.
  • Step 7 Sauté the vegetables until they are wilted, about 5 minutes.
  • Step 8 Add the bay leaves, garlic, parsley and Worcestershire.
  • Step 9 Sauté for 1 minute.
  • Step 10 Add the water and cook for 2 to 3 minutes.
  • Step 11 Add the green onions, the oyster liquor, and the bread.
  • Step 12 Mix until the mixture is incorporated.
  • Step 13 Remove from the heat.
  • Step 14 Turn the bread mixture into a mixing bowl and stir in the oysters and cheese.
  • Step 15 Pour the mixture into the prepared pan.
  • Step 16 Bake for 1 hour, or until bubbly and golden brown.
  • Step 17 Cool the mixture completely.
  • Step 18 Increase the oven temperature to 400 degrees F.
  • Step 19 Butter an 8 by 11 1/2 by 2-inch baking dish.
  • Step 20 Season the chicken with salt and black pepper.
  • Step 21 Divide the garlic slices into 4 equal portions.
  • Step 22 Lay the breast, skin side down, in the pan and place the garlic in the center of each breast.
  • Step 23 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.
  • Step 24 Drizzle with the lemon juice and sprinkle with the rosemary leaves.
  • Step 25 Bake for 45 minutes.
  • Step 26 Remove the pan from the oven.
  • Step 27 Remove the chicken from the pan and set aside.
  • Step 28 Place the pan on the stove and deglaze with the shallot reduction.
  • Step 29 Season the sauce with salt and pepper.
  • Step 30 Lay the chicken on a platter and spoon the reduction sauce over the top.
  • Step 31 Garnish with the fresh rosemary sprigs, green onions, and peppers.

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