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Skillet Roasted Chicken and Stuffing for Two Recipe

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This recipe for Skillet Roasted Chicken and Stuffing for Two is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 10 to 12 oz bone-in split chicken breasts, trimmed
Salt and pepper
3 T unsalted butter, melted, plus 1 T unsalted butter
1 T minced fresh sage
1 T minced fresh thyme
1 onion, chopped fine
1 celery rib, chopped fine
5 ox Italian bread, cut into 1/2 inch cubes ( 4 cups)
1/2 c chicken broth
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 375º. Pat chicken dry with paper towels and season with salt and pepper. Combine melted butter, sage, thyme, 1/4 tsp salt and 1/4 tsp pepper in bowl.
2. Melt remaining 1 T butter in 12 inch oven safe skillet over medium high heat. Add chicken, skin side down, and cook until browned on both sides, about 3 minutes per side. Transfer chicken to plate, skin side up.
3. Reduce heat to medium. Add onion and celery to now empty skillet and cook until softened, about 4 minutes. Stir in bread and 2 T melted butter mixture. Cook, stirring often, until bread begins to brown, about 4 minutes. Off heat, stir in broth.
4. Place chicken, skin side up, on top of stuffing. Using pastry brush, brush skin with remaining 1 T melted butter mixture. Transfer skillet to oven and roast until chicken registers 160º and stuffing has browned, 25 to 30 minutes, rotating skillet half way through roasting. Transfer chicken to carving board, tent with aluminum foil and let rest 5 minutes. Stir stuffing to combine. Carve chicken from bones and slice 1/2 inch thick. Serve stuffing with chicken.
Number Of Servings:
Number Of Servings:
2

 

 

 

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