Roasted Chicken With Caramelized Onions, Andouille And Sw

One little lie leads to another, and pretty soon you’re telling whoppers. To soothe your sense of guilt, you lie to yourself too. Maybe you tell yourself you’re not really lying but just “repackaging the facts.” Maybe you take up the motto “You can’t make an omelet without breaking a few eggs.” Maybe you repeat false philosophies you’ve heard in the classroom, like “Acts must be judged by their consequences.” Or maybe you just make excuses: “I know the end doesn’t usually justify the means, but my case is special.” Before long you’ve told so many lies that you can’t even remember the truth. Worse yet, people who forget the truth usually go on the forget the Truth – and I think you know Who I mean!

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy	French	Emlive10	1	Servings

INGREDIENTS

		Creole seasoning
1/2	c	Vegetable oil
4		Half chickens, breast bone
		removed
3	T	Unsalted butter
3	c	Yellow onions, julienned
2	t	Salt
1/4		Plus 1/8 teaspoon cayenne
		pepper
12		Turns fresh ground black
		pepper
1/2	lb	Ground andouille or other
		smoked sausage
1	T	Chopped garlic
1		Ear sweet corn, kernels
		removed
		from the cob
5		Eggs
2	c	Heavy cream
1/4	t	Hot pepper sauce
1	t	Worcestershire sauce
8		French Bread, 1 inch cubed
		white
		bread about 4 cups
1/2	c	Grated Parmigiano-Reggiano
		cheese
1		Recipe Southern Cooked
		Greens recipe follows

INSTRUCTIONS

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 medium-high heat, melt
the remaining 2  tablespoons butter, about 1 minute. Add the onions, 1
teaspoon salt,  1/4 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 servings
Converted by MC_Buster.  Per serving: 13456 Calories (kcal); 452g Total
Fat; (30% calories from  fat); 366g Protein; 1961g Carbohydrate; 1681mg
Cholesterol; 26933mg  Sodium Food Exchanges: 124 1/2 Grain(Starch); 4
Lean Meat; 7 1/2  Vegetable; 0 Fruit; 88 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC38  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4982 Calories From Fat: 3035 Total Fat: 343.5g Cholesterol: 1513.1mg Sodium: 8761mg Potassium: 2237.8mg Carbohydrates: 333.6g Fiber: 20.4g Sugar: 13g Protein: 148g