Cornbread Dressed-Up Chicken2012-12-19
It’s not just the thick-sliced bacon that gives this incredible chicken dish its winning appeal: Baby spinach, cheddar cheese, store-bought cornbread and pecans make up the supporting cast.
- 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