By Walnut Grill Executive Chef Scott Moonan

Servings: 6

Ingredients:

3 ½ pound organic chicken, without giblets

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme

1 tablespoon fresh oregano, chopped

2 cloves minced garlic

2 tablespoons olive oil

1 ½ teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup Vidalia onion, diced

½ cup celery, diced

½ cup carrot, diced

4 cups chicken stock

2 bay leaves

2 cups white wine

5 springs of fresh thyme

1 teaspoon peppercorns

Directions:

1.         Preheat oven to 400˚. Combine sage, thyme, oregano, garlic, olive oil, salt, and pepper in a bowl until it forms a paste.

2.         Gently separate the skin of the chicken from the breast, and schemer the herb rub under the skin. Drizzle the skin of the chicken with olive oil and rub until coated evenly. Then, season the chicken with salt and ground black pepper. Truss chicken with butcher’s twine so that it holds its shape and cooks evenly.

3.         In a roasting pan, combine onion, celery, carrot, 2 cups chicken stock, bay leaves, 1 cup white wine, thyme, and peppercorns. Lay the chicken breast side up on top of the vegetables. Roast for 25 minutes, or until breast begins to brown.

4.         Turn oven down to 375˚ for 20 more minutes or until a thermometer in the crease between thigh and breast reads 165˚. Remove from roasting pan, and let rest for 10 minutes before cutting.

5.         Skim off excess fat from roasting pan, and add 1 cup white wine, 2 cups chicken stock, and simmer for 15 minutes. Serve over chicken.

Pumpkin, Apple, and Sausage Bread Pudding Ingredients:

4 cups Mancini’s Sourdough bread, diced

2 cups small roasted pumpkin, peeled and diced

2 teaspoons olive oil

1 cup loose tasso sausage

2 small Golden Delicious apples, diced

1 small Vidalia onion, diced

5 leaves sage, chopped

2 springs thyme, chopped

2 ribs celery

½ cup brandy

½ cup chicken stock

4 eggs

½ cup heavy cream

½ cup butter

Directions:

1.         Preheat over to 325˚. In large saute pan, heat olive oil over medium heat. Add sausage and render until almost browned.

2.         Add apples, vegetables, and herbs. When vegetables are softened, add brandy and chicken stock, reduce by half. Remove from heat and set aside.

3.         Mix eggs and heavy cream in small bowl, and whip until well incorporated.

4.         In a large bowl, toss together sourdough, roasted pumpkin, and sausage mixture. Fold in the egg and cream mixture, and put into a well-buttered casserole dish.

5.         Bake, uncovered, for 40 minutes or until a crust has formed. Brush with butter, and bake 15 more minutes. (All liquid should be evaporated and dressing should be set.

6.         Serve chicken over dressing.

Walnut Grill, 5500 Walnut St., #3, Shadyside. 412.688.8220. www.eatwalnut.com