| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Dozen shucked oysters; with their liquid |
| 2 |
tb |
Olive oil |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped bell peppers |
| 1 |
c |
Chopped celery |
|
|
Salt and cayenne pepper |
| 3 |
|
Bay leaves |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ds |
Worcestershire sauce |
| 1 |
c |
Water |
| 1/4 |
c |
Chopped green onions |
| 4 |
c |
Cubed white bread |
| 1/3 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
tb |
Butter |
|
|
Freshly ground black pepper |
| 4 |
|
Garlic cloves; sliced |
| 4 |
|
Chicken breast; halved, breast bone removed, wings attached, (about 8 ounces each) |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Fresh rosemary leaves |
| 1 |
c |
Shallot reduction; (veal stock based), warm |
|
|
Fresh rosemary sprigs |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA42
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.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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