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DEL.ICIO.USCountry Ham-stuffed Chicken With Creamed Sweet Onions
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Southern Recipe Restoration Project
Chef Dave Roberts, the former chef of Sam & Dave’s BBQ1 & BBQ2 restaurants who is developing a new Southern restaurant, was interested in trying a Saving Southern Food recipe for Doris Moody Yarbrough's Cracklin' Corn Bread in his own well-seasoned skillet. He was so pleased with the result he decided to develop this main course and a vegetable side dish (Dave's Creamed Sweet Onions) to complement it. (He suggests rounding out the plate with braised kale or other greens.) If Vidalia onions are not available for the side dish, use another sweet onion, such as Walla Walla. You can add a few slices of the green tops from the spring onions to the casserole for a little color.
Hands on time: 20 minutes Total time: 40 minutes Serves: 4
Ingredients:
-
For the chicken:
4 boneless, skinless chicken breast halves or thighs
4 slices sugar-cured country ham
4 spring Vidalia onions
2 tablespoons vegetable oil
1/2 cup all-purpose flour
Salt and pepper
For the onions:
3 large Vidalia onions (or other sweet onions such as Walla Walla), large dice
2 tablespoons butter
1 garlic clove, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
Pinch nutmeg
Salt and pepper
1/4 cup grated Parmesan cheese
Instructions:
For the chicken:
Preheat oven to 350 degrees. Butterfly the chicken breast halves or place the thighs between sheets of plastic wrap and pound lightly to flatten. Add a piece of ham to fit end to end but not stick out too much on the side. Cut a similar length of the green part from the spring onion, wash and lay on top of the ham. Then fold over the chicken and tie with a piece of string.
In a cast-iron skillet, heat the oil over medium-high heat. Place the flour on a bowl or plate and season with salt and pepper. Roll each piece of chicken in the flour, then place in the skillet. Brown the chicken on one side, then turn. Transfer the skillet to the oven and cook the chicken for 15 to 20 minutes, or until the internal temperature reaches 160 degrees.
For the onions:
Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add the onions. Boil for 8 to 10 minutes, until very tender. Drain the onions, reserving u02DB cup of the liquid.
In a saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute. Whisk in the flour and cook for 2 minutes, stirring regularly. Slowly whisk in the milk and reserved onion water. Whisk constantly until mixture thickens and begins to boil. Add the onions and nutmeg; season to taste with salt and pepper. Spoon the mixture into a lightly greased 1 quart baking dish or into 8 individual ramekins. Sprinkle with the cheese. Bake until the top is lightly browned, about 30 minutes.
Preheat oven to 350 degrees. Butterfly the chicken breast halves or place the thighs between sheets of plastic wrap and pound lightly to flatten. Add a piece of ham to fit end to end but not stick out too much on the side. Cut a similar length of the green part from the spring onion, wash and lay on top of the ham. Then fold over the chicken and tie with a piece of string.
In a cast-iron skillet, heat the oil over medium-high heat. Place the flour on a bowl or plate and season with salt and pepper. Roll each piece of chicken in the flour, then place in the skillet. Brown the chicken on one side, then turn. Transfer the skillet to the oven and cook the chicken for 15 to 20 minutes, or until the internal temperature reaches 160 degrees.
For the onions:
Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add the onions. Boil for 8 to 10 minutes, until very tender. Drain the onions, reserving u02DB cup of the liquid.
In a saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute. Whisk in the flour and cook for 2 minutes, stirring regularly. Slowly whisk in the milk and reserved onion water. Whisk constantly until mixture thickens and begins to boil. Add the onions and nutmeg; season to taste with salt and pepper. Spoon the mixture into a lightly greased 1 quart baking dish or into 8 individual ramekins. Sprinkle with the cheese. Bake until the top is lightly browned, about 30 minutes.
Notes:
Spring Vidalia onions are baby Vidalias with the green part growing out of the top. They look like fat green onions. They're coming into season now, so they should be available at most markets.
Nutrition:
Per serving (including onions): 409 calories (percent of calories from fat, 37), 36 grams protein, 28 grams carbohydrates, 3 grams fiber, 17 grams fat (5 grams saturated), 89 milligrams cholesterol, 461 milligrams sodium.
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