Southern Cornbread Dressed-Up Chicken
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1025
- Total Fat
- 71
- Saturated Fat
- 25
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 60
- Cholesterol
- 260
- Sodium
- 1295
Ingredients
4 strips thick-sliced bacon;
2 large onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup crumbled prepared cornbread
2 cups baby spinach-
1 cup grated sharp cheddar cheese
1/4 cup pecan pieces
2 cloves garlic, minced
2 tablespoons dijon mustard
1/4 teaspoon freshly grated nutmeg
2 chicken halves, backbone removed (about - 1 1/2 pounds each)
2 tablespoons unsalted butter, melted
1 tablespoon honey
Directions
- Preheat the oven to 375. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
- Combine the cornbread, spinach, cheese,
- pecans, garlic, 1 tablespoon of the mustard
- 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
- Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter
- and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a
- thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.