Recipe - Pan Roasted Chicken With Oyster Dressing

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 and cayenne pepper
3 Bay leaves
1 tablespoon Minced garlic
One fourth cup Finely chopped parsley
1 ds Worcestershire sauce
1 cup Water
One fourth cup Chopped green onions
4 cup Cubed white bread
1/3 cup Grated ParmigianoReggiano
cheese
1 tablespoon Butter
Freshly ground black pepper
4 Garlic cloves; cut or sliced up
4 Chicken breast; halved,
breast 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

EMERIL LIVE SHOW #EMIA42

Preheat the oven to 375 degrees. Butter a 9 by 11inch 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 One half by 2inch 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 One fourth 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

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998