Recipe - Roasted Chicken With Caramelized Onions Andouille And Sweet

Creole seasoning
One half cup Vegetable oil
4 Half chickens; (breast bone
; removed)
3 tablespoon Unsalted butter
3 cup Yellow onions; julienned
2 teaspoon Salt
One fourth Plus 1/8 teaspoon cayenne
pepper
12 Turns fresh ground black
pepper
One half pound Ground andouille or other
smoked sausage
1 tablespoon Chopped garlic
1 Ear sweet corn; kernels
removed
; from the cob
5 Eggs
2 cup Heavy cream
One fourth teaspoon Hot pepper sauce
1 teaspoon Worcestershire sauce
8 sl French Bread; 1 inch cubed
white
; bread, about 4 cups
One half cup Grated ParmigianoReggiano
cheese
1 Recipe Southern Cooked
Greens; recipe follows

Preheat the grill.

Preheat the oven to 350 degrees F.

In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear
the mixture evenly over each chicken. Place on the grill and cook for 3 to
4 minutes on each side. Remove and place on a parchment lined baking sheet.
Set aside.

Grease a 2 quart glass rectangular pan with 1 tablespoon butter. In a large
saute pan, over mediumhigh heat, melt the remaining 2 tablespoons butter,
about 1 minute. Add the onions, 1 teaspoon salt, One fourth teaspoon cayenne, and
12 turns black pepper and saute for 6 minutes. Add the sausage and continue
to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1
minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for
30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8
teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk
the mixture until fully incorporated. Stir in the sauteed sausage mixture.
Add the bread cubes and mix well. Pour the filling into the prepared pan.
Sprinkle the pudding with the grated cheese. Bake for 55 minutes. During
the last 20 minutes of cooking, move the pudding down to the bottom rack
and place the chicken on the middle rack. Roast the chicken for 20 minutes.
Remove both from the oven and allow o rest for 5 minutes before serving. To
serve, spoon the pudding in the center of each plate. Place the greens next
to the pudding. Lay the chicken directly on top of the pudding.

Yield: 4