- Creole seasoning
- 1/2 cup vegetable oil
- 4 half chickens, breast bone removed
- 3 tablespoons unsalted butter
- 3 cups julienned yellow onions
- 2 teaspoons salt
- 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
- 12 turns freshly ground black pepper
- 1/2 pound ground andouille or other smoked sausage
- 1 tablespoon chopped garlic
- 1 ear sweet corn, kernels removed from the cob
- 5 eggs
- 2 cups heavy cream
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 8 slices French bread, cut into 1-inch cubes, about 4 cups
- 1/2 cup grated Parmigiano-Reggiano
- 1 recipe Southern Cooked Greens, recipe follows
- White Wine Gravy, recipe follows
Preheat the oven to 350 degrees F.
In a small bowl, combine the Creole seasoning and 1/4 cup oil. Mix well. Smear the mixture evenly over each chicken.
Heat a large oven-safe saute pan over medium-high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes. Turn the chicken over and place in the oven. Roast until juices run clear, about 20 to 25 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Grease a 2-quart glass rectangular pan with 1 tablespoon butter. Set aside.
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 and 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.
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. Drizzle gravy around the plate of chicken.
Southern Cooked Greens:
1/2 pound chopped bacon
3 cups chopped yellow onions
Freshly ground pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Yield: 8 servings
Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.
White Wine Gravy:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken