Friday: Chicken on a bed of cornbread stuffing

I'd been looking forward all week to using the leftover cornbread to make stuffing. Last night's dinner was an excuse to eat stuffing.

For the stuffing: cook a diced onion and some diced quince in butter until the onion softens. Add some vegetable bouillon and a tsp or so of white balsamico. Cover and let simmer a couple of minutes. Crumble in some cornbread, add a grind of pepper, mix well and gently heat until it's warm through. Add a splash of Maggi and adjust seasonings.

For the dish: form the stuffing into a pile in a baking dish. Top with a spatchcocked mistkratzerli (small chicken, game hen, poussin, whatever), season the chicken well with salt and pepper, toss in a 175 degree oven until the chicken is done, 20-30 minutes.

As a side I cooked some spinach with diced bacon, garlic, and olive oil. This I livened up with a splash of red wine vinegar before serving.

Very nice food.

yes, green salad