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Chipotle Chicken w/ Cornbread Dressing




Source of Recipe


Internet


List of Ingredients




1 lemon, halved
1/2 med onion
1 (5 lb) roasting chicken
1/4 cup butter, softened
2 cloves garlic, minced
1 tsp dried thyme
1 canned chipotle pepper, chopped
1/4 cup adobo sauce (this is the sauce in the canned chipotles)
1 tsp cumin
1 tsp coarse salt
1 tsp coarsely ground pepper
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons flour


Recipe



Place 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into the cavity. Stir together butter, garlic, thyme, chipotle and adobo sauce. Starting at neck cavity, loosen skin from breast and drumsticks by instering fingers and gently pushing between skin and meat. (do not totally detach skin) Rub half the butter mixture evenly under the skin. Tie ends of legs together with string; tuck wingtips under. Spread remaining half of buter mixture over chicken. Sprinkle evenly w/ ground cumin, salt and pepper. Place chicken, breat side up, on a lightly greased rack in a lightly greased shallow roasting pan.
Bake at 450 degrees for 30 min. Reduce heat to 400 and bake for 55-60 min or until meat thermometer inserted into thigh registers 180 degrees. Cover loosley w/ foil ro prevent excessive browning if necessary. Remove to serving platter, reserving drippings in pan. Cover with foil and let rest 10 min before slicing.
Add chicken broth to drippings, stirring to loosen browned bits. Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over med heat about 5 min until thickened. Serve w/ chicken.

Southwest Cornbread Dressing
2 tablespoons butter
6 white bread slices
1/2 cup butter
2 large onions, chopped
4 large celery ribs, chopped
3 cups chicken broth
2 recipes of basic cornbread, crumbled*
2 cups corn chips, coarsely chopped **
2 (16 oz) cans tamales, cut into 1/2" slices
3 tablespoon fresh sage (or 1 tablespoon dried ground)

*I use a large bag of Pepperidge Farms cornbread dressing mix and it's plenty
**I use Fritos

Spread 2 tablespoon butter evenly on bread slices; place on baking sheet and bake at 350 degrees for 25 min or until crisp; cut into 1/2 cubes.
Melt 1/2 cup butter in large skillet over med heat; add onion and celery, and saute til tender. Add broth and bring to a boil. Pour mixture into a large bowl; stir in breadcubes and cornbread. Cover and let stand 20 min.
Fold in corn and remaining ingredients. Spoon into a lightly greased casserole dish. Bake at 350 for 35 min until golden.