Bourbon Pecan Chicken with Jambalaya Dressing


Posted by: RisaG 06-23-99 12:00 PM

Bourbon Pecan Chicken with Jambalaya Dressing

* Exported from MasterCook *

Recipe By : Sara Horton/Bert Greene*
Serving Size : 4 Preparation Time :0:00
Categories : Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bourbon Pecan Chicken

1 whole chicken -- about 3 lb
1/2 fresh lemon
Salt
Freshly ground black pepper
Handful dry tarragon
1 tsp rosemary
3 cloves garlic -- or more to taste
2 small onions -- peeled, or more
Paprika -- for sprinkling
1/2 cup broken pecan pieces
1/2 cup bourbon


Jambalaya Dressing

1 tsp olive oil
2 sweet Italian sausages -- about 1/2 lb
2 Tbsp. unsalted butter
1 medium onion -- chopped
1 clove garlic -- minced
1/4 cup green bell pepper -- diced
1/4 cup red bell pepper -- diced
1 cup tomatoes -- peel/seed/chop
1/4 tsp sugar
1/4 cup homemade chicken stock or canned broth
1 Tbsp fresh basil -- chopped or 1 tsp dry
1/2 tsp lemon zest -- finely grated
1/4 tsp ground chili powder
Pinch dried thyme
5 oz shrimp peeled and deveined
1/2 cup cooked ham, chopped
2 1/4 cups cooked long-grain white rice
Salt and freshly ground black pepper -- to taste


For chicken: Preheat oven to 400F.

Wash inside cavity and outside of chicken and pat dry.

Rub cavity with cut side of half a lemon and sprinkle with salt and pepper.

Fill cavity with tarragon, rosemary, garlic cloves and onions; truss and tie chicken.

Pull up skin, press pecan bits into chicken breast and pull skin back into place; make sure not to break skin.

Pour 1/4 cup of bourbon over chicken and place it on its side in oven.

Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.

Turn again, baste and roast for another 20 minutes, Checking to see if it is done.

If not, cook to your liking, continue cooking but do not overcook.


For dressing:

Rub a heavy skillet with oil and saute sausages over medium heat until golden brown on all sides, 6-8 minutes.

Transfer to a plate, and cut into 1/4" thick slices; set aside.

Discard all grease in pan and melt butter in skillet over medium-low heat.

Add onions; cook, scraping bottom and sides of pan with a wooden spoon, 3 minutes.

Add garlic and both bell peppers; cook 3 minutes longer.

Stir in tomatoes, sugar, stock, basil, lemon zest, chili powder, and thyme.

Simmer, uncovered, 5 minutes.

Add shrimp and cook 1 minute more.

Transfer shrimp-tomato mixture to a large bowl. Stir in ham, sausage slices, and rice.

Mix well, and season with salt and pepper.

Makes enough dressing for 6 Cornish Hens or 3 chicken.

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