1 Whole Split Chicken
Chili Powder for dusting (can use paprika)
Garlic Salt for dusting (regular salt is fine)
5 Cloves Garlic, minced
1 Large Shallot, minced
5 T Butter (split 2T, 3T)
Zest one Lemon (optional)
Juice 1 Lemon
1/3 C Parmesan Cheese, shredded
1/3C Heavy Cream
1 1/4C Chicken Stock
2tsp. Dried Thyme
1 tsp. Dried Parsley
Salt and Pepper to taste
1 1/2 C Swiss Chard (spinach is awesome substitute)
1 C Mushrooms, sliced thin (optional)
-In large oven safe pot with lid(I use my Cast Iron Dutch Oven), over medium high heat, melt 2 T Butter, dust both sides of chicken pieces with Garlic Salt and Chili Powder. Sear each side of chicken (about 2-3 minutes). Remove chicken from pan.
-Reduce temperature to medium. Melt rest of butter in pot. Add in garlic and shallots, cook until fragrant, about 3 minutes. Add in heavy cream, lemon zest, lemon juice and chicken stock. Stir often to keep cream from burning. Bring to boil, boil about 7 minutes.
-Add in mushrooms, parsley, thyme and salt and pepper, swiss chard or spinach. Stir to combine.
-Add chicken back to pot, place lid on pot. Bake in oven 400 degrees for 35-50 minutes or until chicken is done. Times will vary with no oven cooking the same and also the size of the chicken pieces, smaller will obviously take less time.
-Remove from oven and allow to rest with lid removed for 10 minutes. Great served over rice or pasta. Enjoy!