Displaying items by tag: poultry

duckconfitwithbitterlettuce

Duck confit should be on the list of best ingredients for a quick meal. It is precooked and all you have to do is warm and crisp the skin. It is traditionally served with frisée lettuce or red cabbage.Without the duck, the salad makes an excellent first course. Buy a selection of bitter lettuce from your farmers market or the grocery store. Frisée, arugula, mustard greens, kale sprouts, tatsoi, radicchio and dandelion leaves are all excellent.

 

Servings: 4

Ready In: 32 minutes

 

Duck Confit:

4 legs duck confit

 

Bitter Lettuce Salad:

12 cups bitter lettuce, torn

 

Shallot Vinagrette:

2 teaspoons Dijon mustard

½ cup shallots, chopped

2 tablespoons red wine vinegar

½ teaspoon maple syrup

⅓ cup olive oil

salt and pepper

2 tablespoons parsley, chopped

 

Duck:

Preheat oven to 400 F.

Place legs in cold non-stick skillet. Turn heat to medium low and cook leg for about 8 to 10 minutes, until skin crisps slightly and some fat is released. Turn over and cook the other side for 1 minute. Place legs on baking sheet and reserve until needed.

Bake for 15 minutes or until legs are heated through and skin is crisp. To serve, place the leg on top of dressed salad (see bitter lettuce salad recipe) and scatter potatoes on the side.

Salad:

Combine lettuces. Whisk together mustard, shallots, vinegar and maple syrup. Slowly whisk in oil. Season with salt and pepper and finish with parsley.

Toss salad with vinaigrette just before serving.

16.11.2011
Published in Recipes

halibutandpaella

Cut the chorizo, chicken and shrimp into about ½-inch or smaller pieces for this simplified version of paella. The taste is much more compact, as you get a piece of each ingredient in every bite. It also cuts down on the cooking time.

Servings: 4

Ready In: 55 minutes

 

Paella:

½ teaspoon saffron

2¼ cups warm chicken stock

2 tablespoons olive oil

1 chorizo sausage, chopped (about ¾ cup)

7 ounces (200 grams) boneless, skinless chicken thighs, chopped

1 teaspoon chopped garlic

½ cup chopped onion

1 cup chopped canned or fresh tomatoes

½ teaspoon hot smoked Spanish paprika

¾ cup Spanish medium-grain rice or Italian Arborio

1 cup chopped raw shrimp

2 tablespoons chopped parsley

Salt and freshly ground pepper

 

Halibut:

4 6-ounce (175 g) halibut fillets

Salt and freshly ground pepper

1 teaspoon mild smoked Spanish paprika

2 tablespoons olive oil

 

Preheat oven to 450 F.

Crumble saffron into warm chicken stock and set aside to soften.

Heat oil in a large skillet over high heat. Add chorizo and chicken and fry for 2 minutes or until chicken is no longer pink.

Add garlic, onions, tomatoes and paprika. Reduce heat to medium and cook for 5 minutes or until vegetables are softened and juices are thick.

Stir in rice and add 2 cups of saffron stock. Bring to boil again. Reduce heat to low and let liquid simmer gently until rice is nearly cooked, about 15 minutes. Stir in shrimp and extra stock if the rice seems too dry. Cover and cook 5 minutes longer or until rice is tender, shrimp are cooked and sauce has practically cooked away.

While rice is cooking, season halibut with salt, pepper and paprika. Drizzle with oil and place in a baking dish, skin-side down, roast for 10 to 12 minutes or until white juices appear and fish is cooked through.

Stir parsley into paella and season with salt and pepper to taste. Serve halibut with paella.

09.11.2011
Published in Recipes

IMG_2706

Emma Waverman, my daughter, and Eshun Mott, my recipe tester, collaborated in writing Whining and Dining, a cookbook to help feed the picky eaters in your family. This recipe, one of the more sophisticated in the book, is a favourite of adults and children alike (though some kids will just eat the chicken and avoid the sauce). Leftovers can be combined with the lettuce from the wedgie inside a tortilla to make a mock chicken fajita.

 

 

Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ready In: 50 minutes

 

3 tablespoons olive oil

1 cup all-purpose flour for dredging

Salt and freshly ground pepper

1 pound (500 grams) boneless, skinless chicken thighs (about 8)

1 cup onion, chopped

2 anchovy fillets, minced (or Worcestershire sauce)

1 tablespoon garlic, chopped

1 19-ounce (540-gram) can Italian plum tomatoes, squished up with their juices

½ cup chicken stock (homemade or low-sodium)

2 teaspoons fresh thyme, chopped

1 bay leaf

½ cup black olives, pitted

2 tablespoons chopped fresh parsley (optional)

 

Heat 2 tablespoons of oil in a large, deep frying pan or Dutch oven over medium-high heat.

Place flour in a shallow dish and season well with salt and pepper. When oil is hot, dredge chicken in flour, shaking off any excess. Working in batches, cook chicken for 2 minutes per side or until browned. Remove to a plate and reserve.

Add remaining 1 tablespoon oil to pan. Lower heat to medium and add onions and anchovies (or Worcestershire sauce) and cook for 5 minutes or until onions are soft. Add garlic and cook for 1 minute longer. Add tomatoes, stock, thyme and bay leaf and bring to a gentle simmer.

Add olives and chicken. Submerge chicken in sauce and cook, turning chicken after the first 15 minutes, for 30 minutes or until cooked through. Adjust seasonings if necessary. Garnish with parsley.

07.09.2011
Published in Recipes

yardbird

This recipes come from chef Marcus Samuelsson's new restaurant Red Rooster in Harlem. In the South, yardbird refers to a chicken that has never been cooped up.The shake will enhance beef, potatoes, rice, roast chicken, cooked vegetable mixtures and corn. Ground garlic is granulated garlic found in those self-grind containers.

 

 

Servings: 4

Prep Time: 12 hours including marinating time

Cooking Time: 20 minutes

Ready In: 12 hours, 20 minutes

 

1/2 cup kosher salt

4 cups water

4 chicken thighs, bone in, skin on

4 chicken drumsticks, bone in, skin on

Marinade:

2 cups buttermilk

1/3 cup coconut milk

1 teaspoon minced garlic

Breading:

1 cup all-purpose flour

3 tablespoons semolina flour

2 tablespoons cornstarch

2 teaspoons Chicken Shake (recipe below)

White pepper to taste

Frying oil

 

Combine salt and water and stir to make brine. Add chicken and let sit for 1 1/2 hours. Rinse with cold water and pat dry.

Combine buttermilk, coconut milk and garlic in a sealable plastic bag. Add chicken, shake to coat and let marinate in the refrigerator overnight.

Combine all-purpose flour, semolina flour, cornstarch, Chicken Shake and white pepper.

Remove chicken from marinade, allowing excess to drip off. Roll chicken in breading and shake off excess.

Heat oil in a large pot or wok to 300F. Drop chicken into oil and fry for about 15 minutes or until inner temperature is at least 165F.

Remove chicken and place on a rack to drain. Let stand for 10 minutes before serving. Season with extra Chicken Shake to taste.

 

CHICKEN SHAKE

1 teaspoon ground ginger

3 tablespoons cayenne pepper

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

¼ teaspoon ground fenugreek

1 teaspoon ground garlic

2 teaspoons celery salt

1 tablespoon ground cumin

¼ cup smoked spicy paprika

2 teaspoons kosher salt

1 tablespoon freshly ground pepper

 

Combine in a mixing bowl and stir until blended. Makes about ¾ cup.

17.08.2011
Published in Recipes

dirtyrice

This recipe comes from Andrew Carmellini of The Dutch restaurant in New York City. If Andouille sausage is hard to come by, look for a pork sausage with lots of spice, not heat.

 

Servings: 8 to 10 as a side dish, 4 as a main course

Prep Time: 25 minutes

Cooking Time: 25 minutes

Ready In: 50 minutes

 

2 tablespoons canola oil

½ cup small onion, diced

½ cup green pepper, diced

1 cup celery, diced

½ cup Andouille sausage, diced

1/4 teaspoon celery seed

1/4 teaspoon chili powder

1 bay leaf

1 whole clove garlic, peeled

1½ cups long grain rice

2½ cups chicken broth (or vegetable broth or water)

½ teaspoon salt

To finish the rice:

1 tablespoon canola oil

½ cup chicken livers, diced

1/4 teaspoon salt

1/4 teaspoon chili powder

½ cup green onion, thinly sliced

 

Heat oil in a large pot with a tight-fitting lid over medium heat. Add onion, green pepper, celery and sausage. Cook for about 4 minutes, stirring occasionally, or until vegetables have softened. Add celery seed, chili powder, bay leaf and garlic and mix well.

Add rice and stir together, then add broth and salt and bring to a simmer. Cover pot tightly, turn heat to low and cook for about 20 minutes or until rice has absorbed all the liquid. Remove pot from heat and remove garlic clove and bay leaf.

Heat oil in a medium non-stick pan over high heat. When oil begins to smoke, add chicken livers and sauté, shaking pan, for about 1 minute or until browned. Season with salt and chili powder.

Stir chicken livers into dirty rice, along with most of the green onions, reserving some for garnish. Spoon rice into a large serving bowl, sprinkle with reserved green onions and serve hot.

17.08.2011
Published in Recipes

 

chickenguacsandwich

Hotel Gelato's Chef Dan Hoffman makes spicy sandwiches have layers of flavour and are also good cold.

 

 

Chicken:

4 boneless skinless chicken breasts

2 tablespoons olive oil

Salt and freshly ground black pepper

Guacamole:

2 ripe avocados

2 tablespoons red onion, finely chopped

½ cup plum tomato, finely chopped

2 tablespoons lime juice

Chili-Cilantro mMayonnaise:

1 cup cilantro, coarsely chopped

1 tablespoon olive oil

1 ½ teaspoons chili flakes

½ teaspoon paprika

½ cup mayonnaise

4 Ciabatta, demi-baguette or buns

 

Preheat barbecue to high.

Toss chicken with olive oil and season well with salt and pepper. Grill for 4 to 5 minutes a side or until chicken is cooked through. Set aside.

Mash avocado in a bowl. Then add onion, tomato and lime juice and stir until combined. Season with salt and pepper to taste. Reserve.

Combine cilantro, olive oil, chili flakes and paprika in a food processor and pulse a few times to combine. Add mayonnaise and process until cilantro is finely chopped. Season with salt to taste.

To assemble: slice ciabatta open and generously spread one cut side with cilantro mayonnaise and the other with guacamole. Slice chicken and pile into the middle of the sandwich. Repeat with remaining ingredients.

Heat a panini or grill pan and grill sandwiches for 5 minutes or until warmed through. Servings: 4 sandwiches

03.08.2011
Published in Recipes

stickfood

Move over cutlery, food on sticks is the next big food trend and we're talking about more than just your average kebab. A little creativity is all that's needed to successfully serve almost anything on a stick and inject a whimsical twist to your cocktail hour. They do have their limitations though: once the nibble is gone, your guests will be left holding the sticks. Make sure there are receptacles around or you may find them in your plants the next day.

Any time you're cooking with a wooden stick or skewer, soak them in water for at least one hour to keep them from burning. They are at their prettiest served upright in glasses or other stylish receptacles. A few (like the carbonara) look best lying down.

 

CARBONARA ON A STICK

Pasta on a stick is the hottest trend

 

Prep time: 15 minutes

Cooking Time: 10 minutes

Ready in: 25 minutes

 

2 ounces (60 grams) bacon

4 ounces (125 grams) angel hair pasta

1 large egg

¼ cup grated Parmesan cheese

Salt and freshly ground pepper

8 small cherry tomatoes

 

Cook bacon in a frying pan over medium heat for 8 minutes or until crisp. Finely dice and reserve along with any rendered fat.

Cook angel hair pasta in boiling salted water over high heat for 2 minutes or until al dente. Drain, reserving a little pasta cooking water.

Beat together egg and Parmesan in a bowl. Add a little pasta cooking water to temper slightly, then add pasta and toss to coat. Add reserved bacon bits and fat and season well with salt and pepper to taste.

Place one cherry tomato on a skewer, then twirl a bit-sized portion of pasta around skewer and place on a parchment lined baking sheet until ready to serve. Repeat with remaining skewers. Makes 8

 

PARMESAN LOLLIPOPS

These are very beautiful but are also quite fragile so handle with care.

 

Prep time: 1 minute

Cooking Time: 8 minutes

Ready in: 15 minutes including cooling time

 

1 cup finely grated Parmesan cheese

 

Preheat oven to 350 F and line a baking sheet with parchment paper.

Sprinkle 1 tablespoon Parmesan per pop onto prepared baking sheet and gently spread into a circle. Place end of skewer in centre of each cheese circle and cover stick with another sprinkling of cheese.

Bake for about 7 to 8 minutes or until cheese is melted and pale gold. Let cool on paper until cold and solidified, about 5 minutes. Serve upright in bottles or other tall vessels. Makes 12

 

SHASHLIK

Usually served on full skewers as a main course, we've condensed these traditional Russian kebabs down to one piece of chicken each to made tasty hors d'oeuvres.

 

Prep time: 10 minutes

Cooking Time: 6 minutes

Ready in: 1 hour 16 minutes

 

1 pound (500 grams) boneless chicken breast, cut in 1 ½-inch cubes

3 tablespoons lemon juice

3 tablespoons olive oil

¼ cup white wine

2 teaspoon chopped garlic

1 tablespoon chopped fresh oregano

½ teaspoon chilli flakes (or more to taste)

1 teaspoon ground cumin

Salt to taste

Half onion, cut into 1½ inch pieces

 

Toss together chicken, lemon juice, oil, wine, garlic, oregano, chilli flakes and cumin and let marinate for about 1 hour.

Preheat grill to high.

Season chicken with salt. Place a piece of onion on each skewer, then a piece of chicken and finish with another piece of onion. Place skewers on grill and grill for 3 minutes per side (about 6 minutes total) or until juices run clear. Makes 16

 

BABY VEG ON A STICK

Use any baby vegetables you like, just make sure they will all cook at the same rate.

 

Prep time: 5 minutes

Cooking Time: 4 minutes

Ready in: 9 minutes

 

8 baby patty pan squashes

8 baby zucchini

8 cherry tomatoes

1 tablespoon olive oil

Salt and freshly ground pepper

 

Preheat grill to high.

Toss vegetables with olive oil and season with salt and pepper. Divide between skewers and grill for 1 to 2 minutes a side or until grill marked and tender. Makes 8

 

CEASAR SALAD ON A STICK

It's best if you can buy hearts of romaine.

 

Prep time: 5 minutes

Ready in: 5 minutes

 

8 small romaine leaves

8 croutons

8 ½-inch chunks Parmesan cheese

¼ cup Caesar dressing (homemade or store-bought)

 

Place a crouton onto one skewer, then a romaine leaf and top with a chunk or parmesan to make one skewer and repeat with remaining ingredients. Brush or drizzle with Caesar dressing just before serving. Makes 8

 

GLAZED BACON ON A STICK

Crunchy bacon.  Add an oyster and twist bacon around it if you wish.

 

Prep time: 2 minutes

Cooking Time: 20 minutes

Ready in: 22 minutes

 

8 slices thickly sliced bacon

2 tablespoons maple syrup

Coarsely ground pepper to taste

 

Preheat oven to 425 F.

Lay bacon on a rack over a parchment-lined baking sheet with sides and brush with 1 tablespoon maple syrup. Dust with pepper. Thread one piece of bacon on each skewer. Place on rack and bake for 10 minutes or until fat has rendered. Brush with remaining 1 tablespoon maple syrup and bake another 10 to 12 minutes or until bacon is crisp and slightly caramelized. Makes 8

 

PORK DUMPLINGS ON A STICK

Buy frozen dumplings and gussy them up.

 

Prep time: 5 minutes

Cooking Time:10 minutes

Ready in: 15 minutes

 

1 tablespoon vegetable oil

One 380-gram package frozen Chinese dumplings

½ cup water

1 tablespoon light soy sauce

2 teaspoons balsamic vinegar

½ teaspoon Asian chilli sauce

1 slice ginger

¼ cup finely chopped green onions

2 tablespoons toasted sesame seeds

 

Heat oil in a frying pan over medium high heat. Add frozen dumplings and fry, turning, for 2 to 4 minutes or until beginning to brown. Add water, soy sauce, balsamic, chilli sauce and ginger, then cover, turn heat to medium and cook, shaking pan occasionally, for 6 minutes or until dumplings are tender and glazed with sauce (cook a little longer uncovered if necessary). Remove from heat and let cool slightly.

Skewer dumplings lengthwise and sprinkle with green onions and sesame seeds. Makes about 20

 

ROCKY ROAD ON A STICK

A traditional stick food.

 

Prep time: 8 minutes

Cooking Time: 4 minutes

Ready in: 30 minutes including chilling time

 

8 large marshmallows

4 ounces (125 grams) dark chocolate, melted

1 cup chopped roasted salted peanuts or pistachios or other nuts

 

Skewer marshmallows and dip in melted chocolate to coat. Immediately crust with nuts. Chill until chocolate is set. Makes 8

 

CAKE POPS

Cake pops are often too-sweet mixes of icing mixed with some cake. Here is one that tastes as good as it looks.

 

Prep time: 10 minutes

Cooking Time: 5 minutes

Ready in: 2 hours 15 minutes including chilling time

 

3 ounces (90 grams) chopped white chocolate (about 1/2 cup)

¼ cup mascarpone

1 cup brownie crumbs

6 ounces (175 grams) chopped white chocolate (about 1 cup)

2 tablespoons sprinkles

 

Heat white chocolate in a small heavy pot over low heat until melted. Remove from heat, then add mascarpone and brownie crumbs and stir together. Transfer mixture to a bowl and chill for 1 hour or until firm enough to roll into balls.

Roll batter into 1-inch balls and push a skewer into each ball. Refrigerate for another 1 hour.

Heat white chocolate in a small heavy pot over low heat until melted. Dip each cake pop into melted white chocolate and swirl until coated. Garnish with sprinkles. Place skewer in a glass tumbler standing up in the fridge. Refrigerate until needed. Makes about 8

 

RUM SICLES

These delicious popsicles need to be served and eaten right away as the alcohol makes them melt considerably faster than normal.

 

Prep time: 5 minutes

Cooking Time: 3 minutes

Ready in: 5 hours including chilling time

 

1 cup orange juice

¼ cup lime juice

1/3 cup brown sugar

1/2 cup rum

Dash Angostura bitters

 

Combine all ingredients in a small pot over low heat and heat gently for 3 minutes, stirring, or until sugar has dissolved. Pour into popsicle makers and freeze until solid. Makes 10 to 12 depending on size

 

20.07.2011
Published in Recipes

chileclambake

Serve with hot sauce and pebre (recipe below), along with a lettuce, tomato and cucumber salad with a peppery vinaigrette. Traditionally you would serve it with mmilcao, a potato pancake. This can also be cooked on the stove. After cooking, drain the juice and serve separately like a soup.

 

Servings: 8

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ready In: one hour

 

2 tablespoons olive oil

1 ½ pounds (750 grams) boneless skinless chicken thighs

1 ½ pounds (750 grams) mini Yukon Gold potatoes

1 red pepper, sliced

1 medium Spanish onion, sliced (about 3 cups)

1 banana pepper or several small jalapenos, thickly sliced

2 tablespoons garlic, chopped

1 large Savoy cabbage, leaves torn off

4 Spanish chorizo sausages, cut in thirds (about 14 ounces/400 grams)

2 pounds (1 kilogram) smoked pork spare ribs or pork chops

3 pounds (1.5 kilograms) clams

2 pounds (1 kilogram) mussels

1 cup white wine

 

Heat oil in a large grill-proof wide pot over high heat on the barbecue. Add chicken and cook for 2 minutes or until lightly brown. Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for 4 minutes or until softened. Cover tightly with cabbage leaves. Add sausage and spare ribs and cover with more cabbage leaves. Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves. Cover pot tightly with a lid.

Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.

Remove pot from barbecue and separate clams, mussels, sausage, chicken and pork on a platter. Serve cabbage as well. Everyone helps themselves.

 

CHILEAN PEBRE 

Pebre is a fresh-tasting Chilean herbal hot sauce. Heat it up with more chilies, if desired. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it is a great dip for vegetable chips.

Servings: 1 cup

Prep Time: 10 minutes

Ready In: 12 minutes

 

¼ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon lime juice

1 teaspoon chopped garlic

1 cup chopped green onions

1 cup loosely packed coriander

1 cup loosely packed Italian parsley leaves

2 tablespoons seeded and chopped jalapeno pepper

Salt to taste

 

Place all ingredients in a food processor or mini chop and process until combined but still has a bit of texture. Season with salt to taste.

13.07.2011
Published in Recipes

 

duckwithpeacompote

Duck, cherries and peas have a natural affinity for one another. I find that four breasts for six people is plenty, but you could use more for larger appetites.

 

 

Servings: 4 to 6

Prep Time: 30 minutes

Cooking Time: 40 minutes

Ready In: 70 minutes

 

4 12-ounce (375-gram) duck breasts, excess fat trimmed from edges

Salt and freshly ground pepper

2 teaspoons fennel seeds, cracked

Spiced Cherries:

2 cups cherries, halved and pitted

1/4 cup red wine

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

2 tablespoons granulated sugar

1 2-inch cinnamon stick

1 star anise

Sauce:

1 cup homemade or low-sodium chicken stock

2 tablespoons unsalted butter

 

Preheat oven to 400F.

Score skin of duck breast and season with salt, pepper and fennel seeds. Place duck, skin side down, in a cold skillet over low heat. Brown for 20 to 25 minutes, draining fat as it accumulates, or until skin is deeply browned and most of fat has been rendered. Flip over and cook 5 minutes more or until lightly browned.

Drain any remaining fat from skillet and place in the oven. Bake duck for 7 minutes or until pink in centre.

While duck is baking, combine red wine, balsamic vinegar, red wine vinegar, sugar, cinnamon and star anise in small saucepan over medium heat. Bring to boil. Add cherries and simmer for 4 minutes or until cherries are soft and flavourful. Remove from heat and cool slightly. Strain, reserving liquid and cherries separately.

Remove duck from skillet and let rest. Discard fat from skillet and place over medium heat. Pour cherry cooking liquid into skillet and bring to a boil. Boil 1 to 2 minutes or until syrupy. Add chicken stock and boil for 3 to 5 minutes or until sauce just coats the back of a spoon. Turn heat to low and swirl in butter until combined. Season with salt and pepper.

Scatter pea compote (recipe below) on plates. Slice duck breasts and lay on top of peas. Drizzle duck with sauce and spoon cherries over top.

 

THREE PEA COMPOTE

Using different types of peas makes a gorgeous presentation as well as providing a complementary flavour for the duck. In a pinch you can use frozen peas (but do not defrost before cooking). Look for the more delicate pea shoots found at farmers markets. If you buy small, delicate ones, don't cook them, but if you have larger ones cook for a minute or two until wilted.

 

1 tablespoon olive oil

½ cup green onions, chopped

4 ounces (125 grams) sugar snaps, stem ends and strings removed

¼ cup chicken stock

4 ounces (125 grams) snow peas, stem ends and strings removed

1 cup fresh green peas, shelled

1 cup pea shoots

Salt and freshly ground pepper

2 tablespoons chopped mint

 

Heat oil in a skillet over medium heat. Add green onions and stir-fry for 1 minute or until wilted. Add sugar snaps and stock, cover and cook for 1 to 2 minutes or until tender-crisp. Add snow peas and green peas and simmer another 1 to 2 minutes or until all peas and pods are tender. There should be hardly any liquid remaining. Scatter in pea shoots and toss to combine. Season with salt and pepper to taste and stir in mint.

29.06.2011
Published in Recipes

 chickencornbreadstuffing

This dish has a Spanish flavour, so use smoked chorizo sausage.

 

 

Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ready In: 50 minutes

 

2 tablespoons olive oil

1 cup onions, chopped

1 ½ cups chorizo sausage, diced

1 teaspoon cracked fennel seeds

1 teaspoon smoked mild Spanish paprika

4 cups cornbread, crumbled

½ cup chicken stock

Salt and freshly ground pepper

4 chicken breasts, boneless with skin on

 

Preheat oven to 400 F.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and sauté for 1 minute. Add chorizo and sauté another minute or until sausage exudes some oil. Add fennel and paprika, then add cornbread and cook until combined. Remove from heat and stir in chicken stock to moisten. Season with salt and pepper to taste and pile stuffing in an oiled roasting pan. Set aside.

Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Season chicken breasts with salt and pepper and add to skillet, skin side down. Sear chicken for 2 minutes or until skin is browned. Flip over and fry another 2 minutes or until browned.

Place chicken on top of cornbread and bake for 25 to 30 minutes or until chicken juices run clear. Slice chicken and serve over stuffing.

08.06.2011
Published in Recipes