Sara's Bourbon Pecan Roast Chicken with Jambalaya Dressing

posted by RisaG 01-22-99 6:17 PM

* Exported from MasterCook *

Sara's Bourbon Pecan Roast Chicken with Jambalaya Dressing

Recipe By : Sara Horton/Bert Greene*
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bourbon Pecan Chicken

1 whole chicken -- about 3 lb
1/2 fresh lemon
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/deveined
1/2 cup ham -- cooked/chopped
2 1/4 cups long-grain white rice -- cooked
salt and freshly ground black pepper -- to taste

For chicken: Heat the oven to 400F.

Wash the inside cavity and outside of the chicken and pat dry. Rub the cavity with the cut side of half a lemon and sprinkle it with salt and pepper. Fill the cavity with the tarragon, rosemary, garlic cloves and onions. Truss and tie the chicken. Pull up the skin, press the pecan bits into the chicken breast and pull the skin back into place. Make sure not to break the skin.

Pour 1/4 cup of the bourbon over the chicken and place it on its side in the oven. Roast for 20 minutes, turn to the other side, add remaining bourbon, baste and roast another 20 minutes. Turn again, baste and roast for another 20 minutes Check 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 the oil and saute the 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 the grease in the pan and melt the butter in the skillet over medium-low heat. Add the onions; cook, scraping the bottom and sides of the pan with a wooden spoon, 3 minutes. Add the garlic and both bell peppers; cook 3 minutes longer. Then stir in the tomatoes, sugar, stock, basil, lemon zest, chili powder, and thyme. Simmer, uncovered, 5 minutes.

Add the shrimp and cook 1 minute more.

Transfer the shrimp-tomato mixture to a large bowl. Stir in the 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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