Fig Glazed Chicken with Cornbread Stuffing

 
Cook Time

120 Mins

Difficulty

Medium

Prep Time

30 Mins

Servings

10

 

Ingredients

Black Pepper
6 Tablespoons (for the chicken) Butter, Unsalted
3 Chicken, Whole
2 1/5 Cups (replace with craisins for a different flavor) Dried Figs, Chopped
1 Egg
2 Tablespoon Extra-Virgin Olive Oil
1/2 Cup Heavy Cream
1/2 Cup Honey
Kosher Salt
4 Tablespoon Lemon, Juice
Louisiana Grills Chicken Seasoning
1/2 Onion, Chopped
1 1/2 Teaspoon Finely Chopped Rosemary, Fresh
1 Pound Sweet Italian Sausage
3 Cups Water, Warm

Cooking Method

  1. Mix figs, honey, lemon juice, and warm water. Cover with plastic wrap and let figs soften for 30 minutes. Strain the figs and reserve the liquid for glaze.
  2. Heat olive oil over medium heat and sauté the onions with rosemary. Add the sausage. Cook until browned. Place into a large bowl, add the cornbread and figs. Season with Louisiana Grills Chicken Seasoning. Stir. In a separate bowl, Stir together egg, heavy whipping cream, and chicken stock. Pour over the cornbread/fig mix and stir together. Set aside.
  3. Rinse chickens and pat dry. Season liberally with Louisiana Grills Chicken Seasoning, kosher salt and black pepper. Don’t forget the cavity! Stuff cavities with Stuffing. Top each Chicken with 2 tablespoons butter.
  4. Preheat your Louisiana to 300°F. Place in a roasting tray and cook until internal temp reads 165°F.
  5. While chickens cook, place the fig liquid, balsamic vinegar and butter over. Reduce to thicken and baste chickens with about 160°F or 10 minutes before finished. Rest for 10 minutes. Carve and serve!
 
 
The Works Pizza

The Works Pizza

Combine the water, yeast, and sugar in a small bowl and let sit for about 5 minutes.  In a large bowl, stir together the flour and salt. Pour in the yeast mixture and mix until a soft dough forms. Knead for about 2 minutes. Place in an oiled bowl an

Pigs in a Blanket

Pigs in a Blanket

Turn on your and preheat to 350F. Combine the poppy seeds, dried minced onion, minced garlic, and salt in a bowl. Unroll the crescent roll dough, pull apart the triangles and slice each segment into three little triangle pieces. Try to get 3 strips

Breakfast Cheeseburger

Breakfast Cheeseburger

Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F. Take the ground beef, and divide it into two thin patties. Brush the grate with oil, then add the patties and grill them on abo

Bacon Wrapped Hot Dogs

Bacon Wrapped Hot Dogs

Perfect as a summertime meal or when you're watching the Baseball game, or to any bacon lovers out there, these Bacon Wrapped Hot Dogs are sure to satisfy! Preheat your grill to a medium-high heat: 350°F to 450°F. Before placing anything on the gril

New England Lobster Rolls

New England Lobster Rolls

Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 300F.  Using kitchen shears, cut the shell of the tail and crack in half so that the meat is exposed. Pour in butter and season with

Scalloped Potatoes with Ham, Corn & Bacon

Scalloped Potatoes with Ham, Corn & Bacon

Turn your Pit Boss grill to “smoke” mode, let the fire catch and then set to 350 degrees F (177 degrees C) to preheat. Smear softened butter all over the bottom of a baking dish. Slice potatoes as uniformly as possible. Place enough potat

Basic Smoked Ribs

Basic Smoked Ribs

Preheat your Grill to 225 degrees F.  Remove the membrane on the reverse side of the ribs by sliding a butter knife under the membrane and breaking it. With a piece of paper towel, grab the broken membrane and peel back until the entire membrane is

Reverse Seared NY Steak

Reverse Seared NY Steak

1. Preheat your to 250 degrees F then close the lid 10-15 minutes. 2. As the is preheating to the perfect temperature, spice the steaks with your favorite steak rub. 3. Lay the steaks on the grill for roughly 60 minutes or until the steaks reach

Bacon Wrapped Cheesy Stuffed Jalapenos

Bacon Wrapped Cheesy Stuffed Jalapenos

Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 300F. Begin cutting the jalapeno peppers in half lengthwise, removed the seeds along with the center membrane, and set aside. Next,

REVIEWS


Write a review

Please login or register to review