Organic, Grain-fed Chicken Two Ways: Breast Stuffed with Caramelized Onions & Slow-Braised Legs

For many years now, I’ve cooked everyday of my life, whether it be professionally or personally.  I’ve never had the opportunity, however, to document my culinary adventures.  I’ve never owned a nice digital camera, or anything even close to it.  Any pictures I’ve ever taken of my food just didn’t do it justice.

This past week, I invested in a Canon Rebel t2i.  It was recommended to me by many photographers as one of the best entry DSLR cameras, taking professional grade photos, without being incredibly complicated like most professional DSLR cameras.

Long story short, the pictures Moira and I will be uploading from now on will be a whole lot nicer.

On to the food…

Last night I picked up this gorgeous-looking free-range, grain-fed, organically raised (bla bla bla) chicken and designed a tasty dinner around it.  Because the chicken itself was slightly outrageously priced ($17), I wanted to keep the rest of my costs down.  As such, I stuffed the breasts with caramelized onions (I always have onions in the pantry), braised the thighs and drumsticks with mirepoix, stock and wine, and used the carcass and bones to make a rich stock, which I used to make a parmesan risotto (parm also being a staple in my house).

Caramelizing onions is the easiest thing to do, and yet yields such a rich, tasty product.  It is slightly time-consuming, but well worth the patience.  Simply heat your pan, slice your onions (2 should be enough), and put them in the pan with about a tablespoon of vegetable oil and a couple tablespoons of butter and a pinch of salt and sugar.  Turn the heat to very low, cover, and let cook for at least 30-45 minutes, stirring occasionally.

Heat oven to 350 degrees.  Heat a stainless steel sauté pan.  Take the legs (which you have butchered yourself or asked your butcher to do), salt & pepper, and sear skin-side down in the skillet until golden brown.  Flip, sear for a couple more minutes, and deglaze with ½ cup of white wine and ½ cup of chicken stock.  Cover and put in a 350 degree oven until the chicken falls of the bone.

Once the onions have caramelized, add about half a cup of grated parmesan cheese and chill.  Slice the chicken breasts and stuff them with the caramelized onions as neatly as you can.

Heat a cast iron skillet and add about 1-2 tablespoons of vegetable or olive oil.  Salt and pepper the stuffed breasts.  Sear the breast skin-side down in a very hot pan until it has a nice golden brown and crispy skin.  Flip over and place in oven (450 degrees preferred) until cooked through.

I served my chicken two ways on parmesan risotto.  I made chicken stock with the bones of the chicken and made a very simply risotto with shallots, onions, celery, thyme, white wine, and a whole bunch of parmesan and cold butter.