Southern Cornbread Dressed-Up Chicken

Name: Southern Cornbread Dressed-Up Chicken
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Southern
Ingredients: 473 milliliters baby spinach; 1 kgs chicken halves, backbone removed (about each); 237 milliliters crumbled prepared cornbread; 2 Tbsps dijon mustard; 2 cloves garlic, minced; 1 Tbsp honey; 4 servings Kosher salt and freshly ground pepper; 0 teaspoons freshly grated nutmeg; 2 larges onions, thinly sliced; 59 milliliters pecan pieces; 237 milliliters grated sharp cheddar cheese; 4 strips thick-sliced bacon; 2 Tbsps unsalted butter, melted

Southern Cornbread Dressed-Up Chicken might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 87g of protein, 45g of fat, and a total of 848 calories. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. A mixture of dijon mustard, nutmeg, sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Onion

Pepper

Salt

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Cornbread

Whole Chicken

Mustard

Spinach

Cheese

Garlic

Nutmeg

Pecans

Bacon

Salt

Equipment you will use

Bowl

Place the chicken halves skin-side up on top of the onions in the skillet.

Ingredients you will need

Whole Chicken

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Butter

Honey

Salt

Equipment you will use

Kitchen Thermometer

Bowl

Oven

Transfer the chicken to a cutting board; let rest for 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

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.

Ingredients you will need

Whole Chicken

Mustard

Onion

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

473milliliters

baby spinach 1kgs

chicken halves, backbone removed (about each)237milliliters

crumbled prepared cornbread 2Tbsps

dijon mustard 2cloves

garlic, minced 1Tbsp

honey 4servings

Kosher salt and freshly ground pepper 0teaspoons

freshly grated nutmeg 2larges

onions, thinly sliced 59milliliters

pecan pieces 237milliliters

grated sharp cheddar cheese 4strips

thick-sliced bacon 2Tbsps

unsalted butter, melted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.