Buttonwood Chicken Recipe
roasted breast & stuffed leg | cornbread | greens | black tea chicken jus
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Ingredients
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Chicken
Stuffing
Greens
Black Tea Chicken Jus
Method
Chicken Preparation
- 1
Roast Chicken Breasts
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and olive oil. Place on a baking sheet and roast for 25-30 minutes or until cooked through.
- 2
Prepare Stuffed Legs
For the chicken legs, remove the skin and debone them. In a pan, melt the butter and sauté the onion and celery until softened. Add the crumbled cornbread, dried sage, and chicken broth. Mix well and stuff the chicken legs with the mixture. Secure with toothpicks.
- 3
Roast Stuffed Legs
Place the stuffed chicken legs on a baking sheet and roast alongside the chicken breasts for 30-35 minutes, until the internal temperature reaches 165°F (74°C).
Greens Preparation
- 4
Cook Collard Greens
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped collard greens and chicken broth. Cover and cook for 15-20 minutes until greens are tender. Season with salt and pepper to taste.
Black Tea Chicken Jus Preparation
- 5
Make the Jus
In a saucepan, combine chicken stock and black tea leaves. Bring to a simmer and reduce by half. Stir in soy sauce and honey. Mix cornstarch with water and add to the sauce, stirring until thickened. Remove from heat.
