Are you craving a warm, comforting meal that's perfect for a cozy night in or a festive gathering? Look no further than this classic Chicken and Dressing recipe, complete with homemade cornbread! This dish is surprisingly easy to make, offering a delicious blend of savory chicken, fluffy dressing, and the delightful crumbly texture of cornbread. It’s a perfect example of homemade cooking at its finest, transforming simple ingredients into a truly satisfying and delicious meal. Whether you're a seasoned cook or just starting your culinary journey, this easy recipe will become a staple in your kitchen.
Ingredients:
For the Chicken:
- 1 whole roasting chicken (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Dressing:
- 1 cup cubed cornbread, crumbled (see recipe below)
- 1 cup cubed white bread, cubed (day-old is best)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- ½ cup milk
- 1 egg, beaten
- 1 teaspoon poultry seasoning
- ½ teaspoon sage
- Salt and pepper to taste
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 large egg
Instructions:
Get Started with the Chicken:
- Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels.
- Rub the chicken with olive oil and season generously with salt, pepper, thyme, and rosemary.
- Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let the chicken rest for 10-15 minutes before carving.
Make the Delicious Cornbread:
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before crumbling.
Prepare the Flavorful Dressing:
- While the chicken is roasting and the cornbread is cooling, prepare the dressing. In a large bowl, combine the crumbled cornbread, cubed white bread, onion, and celery.
- In a separate bowl, whisk together the chicken broth, milk, egg, poultry seasoning, sage, salt, and pepper.
- Pour the wet ingredients over the bread mixture and stir gently to combine. Make sure everything is well moistened.
- Once the chicken is cooked and rested, remove the meat from the bones and shred it. Add the shredded chicken to the dressing mixture.
- Transfer the dressing to a greased baking dish. You can use the same pan as the cornbread, just ensure it is clean.
- Bake for 30-40 minutes, or until golden brown and heated through.
Tips and Variations:
- For extra flavor, use homemade chicken broth.
- Add other vegetables to the dressing, such as chopped carrots, mushrooms, or bell peppers.
- Substitute sausage or bacon for some of the chicken for a richer flavor.
- For a vegetarian option, omit the chicken and add cooked vegetables like cranberries or sauteed mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the ingredients used, but a serving of this dish typically contains around 400-500 calories, with varying amounts of protein, carbohydrates, and fats. For a more precise nutritional analysis, use a nutrition calculator with your specific ingredient quantities. This recipe provides a hearty and delicious meal, perfect for a quick dinner idea or a more elaborate meal.
This Chicken and Dressing recipe with cornbread is a guaranteed crowd-pleaser, offering a comforting and flavorful experience. Enjoy!