Pan roasted chicken with oyster dressing

4 servings

Ingredients

Quantity Ingredient
2 Dozen shucked oysters, with
Their liquid
2 tablespoons Olive oil
2 cups Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
Salt and cayenne pepper
3 Bay leaves
1 tablespoon Minced garlic
¼ cup Finely chopped parsley
dash Worcestershire sauce
1 cup Water
¼ cup Chopped green onions
4 cups Cubed white bread
⅓ cup Grated Parmigiano-Reggiano
Cheese
1 tablespoon Butter
Freshly ground black pepper
4 Garlic cloves, sliced
4 Chicken breast, halved,
Breast bone removed, wings
Attached (about 8
ounce Each)
1 tablespoon Fresh lemon juice
1 tablespoon Fresh rosemary leaves
1 cup Shallot reduction (veal
Stock based), warm
Fresh rosemary sprigs

Directions

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 11½ 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 ¼ 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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