Southern Cornbread Dressed-Up Chicken
- 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
- 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.
- 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.
- Photograph by Tina Rupp
bacon, onions, kosher salt, cornbread, baby spinach, cheddar cheese, pecan pieces, garlic, mustard, freshly grated nutmeg, chicken, unsalted butter, honey
Taken from www.foodnetwork.com/recipes/food-network-kitchens/southern-cornbread-dressed-up-chicken-recipe4.html (may not work)