Featured Chicken Dinner
Crispy Chicken
Ingredients:
1 whole deboned chicken. **Call ahead 865-3315. Charge $10.
1 orange, zested and juiced
1 lemon, zested and juiced
olive oil
1 sprig each – chopped fine – rosemary, mint, basil (about 10 leaves)
2 cloves garlic, chopped fine
sea salt
fresh coarse ground pepper
What you need from your kitchen:
1 large pan. This pan will be used on your stove top and in your oven. No teflon.
1 large pot, cast iron or other heavy material. This pot will be used as a weight as you cook the chicken on the stove top.
Place the deboned chicken in a resealable bag with olive oil, zest and juice from orange and lemon. Let soak for 3 hours in the refrigerator.
Preheat your oven to 425F.
Heat a large oven able pan to medium heat for 3 minutes, then add 2 tbsp olive oil.
Remove chicken and season inside and out with herbs, garlic, sea salt, and pepper. Fold the chicken back together and let rest for 10 minutes.
Place chicken back side down (the side which opens) in the pan, then place a heavy pot or pan on top of the chicken. I use a cast iron pot and fill it half way with water for extra weight. Cook the chicken this way for 5 minutes, then flip the chicken and repeat this process with the breast side down. The skin should be crispy when you turn it over.
After cooking both sides of the chicken, put the cooking pan (chicken and all) in your preheated oven. Cook for 15 minutes. Inner temperature should be 160F at the thickest point when done.
Chicken Dishes
Blackened Chicken Spring Greens Salad
Our signature salad is great over a bed of fresh spring greens! Add some bleu cheese and Brianna's New American Dresssing (a creamy balsamic) for a little extra flair. Pair this summer salad with the Monkey Bay Sauvignon Blanc.
Kickin Chicken, stuffed with spinach, cream cheese, parmesan cheese and artichoke hearts.
Pair with Kenwood Chardonnay
Crawfish Creole Stuffed Chicken
This chicken breast is stuffed with rice, sautéed onions, bell peppers and Louisiana crawfish tails. Pair with Sichel Piesporter, Michelsberg.
Pirate’s Gold Marinated Chicken Breast
Marinate one of our fresh chicken breasts in our favorite marinade and grill, or call ahead and we will pre-marinate your order. We also offer a chicken kabob marinated in Pirate's Gold. Serve with Columbia Crest Grand Estate Chardonnay.
Chicken Marsala
Pair with Caesar Salad and Rocca delle Macie Chianti Classico
Blackened Chicken and Portabella Mushroom Pizza
Use a focaccia bread or other premade pizza bread. Spread the Stonewall Kitchen Maple Chipotle sauce over the bread. Add grated cheese, sliced bell peppers, onion, portabella mushrooms and slices of our Cajun Grilled Chicken breasts. Bake at 350F for about 15 minutes, or until cheese is melted. Pair your pizza with the Jibe Pinot Noir.
