Pan Roasted Chicken With Oyster Dressing

Recipe Ingredients

2		Shucked oysters, with their liquid
2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped bell peppers
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
3		Bay leaves
1 tablespoon	15ml	Minced garlic
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1		Worcestershire sauce
1 cup	237ml	Water
1/4 cup	15g / 0.5oz	Chopped green onions
4 cups	948ml	Cubed white bread
1/3 cup	48g / 1.7oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Butter
		Freshly ground black pepper
4		Garlic cloves - sliced
4		Chicken breasts halves - breast bone removed,
		Wings attached - (abt 8 oz ea)
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Fresh rosemary leaves
1 cup	237ml	Shallot reduction (veal stock based) - warm
		Fresh rosemary sprigs - for garnish

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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