Rouge 98 Rosemary Chicken with Cheddar Grits
Yield: 2 portions
- 1/4 pound unsalted butter
- 1 large sprigs fresh rosemary, divided
- 1 (2 1/2 pound) whole chicken
- Salt, pepper to taste
- 3 tablespoons oil, divided
- 2 shallots, minced
- 2 cups chicken stock
- 1 cup coarse cornmeal
- 1/2 cup Cheddar cheese, grated
- 1/4 cup heavy cream (optional)
- Soften butter with hands; incorporate leaves from 1 sprig rosemary.
- Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.
- Heat 2 tablespoons oil in sauté pan. Place bird in pan and sear on all sides until golden brown. Add remaining rosemary butter to pan for basting.
- Place pan with bird backside down in 500 degree F oven. Baste every 10 minutes for 45 minutes or until juices from thigh run clear. Remove from oven. Let stand 15 minutes.
- Add remaining oil to small saucepan. Over medium heat sauté shallots until soft but not brown. Add stock; bring to boil. Slowly whisk in cornmeal; cook, stirring for 10 minutes or until thickened. Stir in cheese. Add cream if desired.
- Slice chicken. Portion on plates.
- Add grits; garnish with rosemary leaves.
Posted by CookinMom at Recipe Goldmine May 29, 2001,
Source: Executive Chef Peter Dunmire, Rouge 98, Philadelphia, Pennsylvania