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Baked Chicken and Dressing

Contributed By: June, NJ | See all of June's recipes
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Active Time:  50 Minutes
Total Time:  1 Hour 50 Minutes
  8 servings
My “Other Mother” didn’t stuff the dressing inside the chicken. She cut the chicken into pieces, browned it well, and then buried it into the dressing and baked it. This is my idea of “ Super Comfort Food.”
1 3 to 4 pound chicken cut into 10 pieces
oil for browning
sea salt and freshly ground pepper to taste
1 recipe of Flora’s Cornbread Dressing, below
Flora’s Cornbread Dressing
makes enough dressing to accompany 1 chicken
2 celery stalks, finely chopped
1 small green bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon unsalted butter, melted
half of an 8-inch pan cornbread
4 slices crisp toast (I use whole wheat)
1 clove garlic, chopped
1/2 teaspoon celery seed
2/3 cup chicken stock
1 teaspoon rubbed sage
1/2 teaspoon powdered sage
1 extra large egg
Sea salt and pepper to taste
1. Sauté celery, bell pepper and onion in 1 tablespoon melted butter.

2. Mash all the ingredients together in a bowl. Add more stock if necessary to thoroughly moisten the mixture. (Be careful not to make it too mushy.)

3. Heat oven to 350 degrees.

4. Heat oil in a sauté pan large enough to hold all the chicken pieces. Season the chicken with salt and pepper. When the oil is sizzling, place the pieces in the pan, skin side down. Brown well on both sides. You want the chicken to be bronze in color.

5. Place the dressing in an oiled baking dish, large enough to hold both the dressing and all the chicken. Cover with foil, shiny side in, and bake for 1 hour in the 350 degree oven.

Date Added: 01/27/2010
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