rouge 98 rosemary chicken with cheddar grits - Easy Recipes

rouge 98 rosemary chicken with cheddar grits

Rouge 98 Rosemary Chicken with Cheddar Grits

Source: Executive Chef Peter Dunmire, Rouge 98, Philadelphia, Pennsylvania

Yield: 2 portions

1/4 pound unsalted butter
1 large sprigs fresh rosemary, divided
1 (2 1/2 pound) whole chicken
Salt, pepper to taste
3 tablespoons oil, divided
2 shallots, minced
2 cups chicken stock
1 cup coarse cornmeal
1/2 cup Cheddar cheese, grated
1/4 cup heavy cream, optional

Soften butter with hands; incorporate leaves from 1 sprig rosemary.

Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.

Heat 2 tablespoons oil in sautThank's For Reading rouge 98 rosemary chicken with cheddar grits Easy Recipes