Roasted Chicken with Caramelized Onions, Andouille And Sweet

Ready in 1 hour

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1 tb Garlic; chopped
1 Ear sweet corn; kernels
1/2 c Vegetable oil
2 ts Salt
; from the cob
1 ts Worcestershire Sauce
; removed)
1/2 c Grated Parmigiano-Reggiano
1/4 Plus 1/8 teaspoon cayenne
1 Recipe Southern Cooked
4 Half chickens; (breast bone
5 Eggs
8 sl French Bread; 1 inch cubed
3 tb Unsalted butter
3 c Yellow onions; julienned
12 Turns fresh ground black
1/2 lb Ground andouille or other
2 c Heavy cream
Creole seasoning
1/4 ts Hot pepper sauce
; bread, about 4 cups

Original recipe makes 1 servings



Preheat the grill. Preheat the oven to 350 degrees F. In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over each chicken. Place on the grill and cook for 3 to 4 minutes on each side. Remove and place on a parchment lined baking sheet. Set aside. Grease a 2 quart glass rectangular pan with 1 tablespoon butter. 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. 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. During the last 20 minutes of cooking, move the pudding down to the bottom rack and place the chicken on the middle rack. Roast the chicken for 20 minutes. Remove both from the oven and allow o rest for 5 minutes before serving. 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. Yield: 4 servings Per serving: 13456 Calories (kcal); 452g Total Fat; (30% calories from fat); 366g Protein; 1961g Carbohydrate; 1681mg Cholesterol; 26933mg Sodium Food Exchanges: 124 1/2 Grain(Starch); 4 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 88 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC38 Converted by MM_Buster v2.0n.

Calories Per Serving: 5357 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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