| 2 | | Dozen shucked oysters; with their liquid |
| 2 | tb | Olive oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped bell peppers |
| 1 | c | Chopped celery |
| | Salt and cayenne pepper |
| 3 | | Bay leaves |
| 1 | tb | Minced garlic |
| 1/4 | c | Finely chopped parsley |
| 1 | ds | Worcestershire sauce |
| 1 | c | Water |
| 1/4 | c | Chopped green onions |
| 4 | c | Cubed white bread |
| 1/3 | c | Grated Parmigiano-Reggiano cheese |
| 1 | tb | Butter |
| | Freshly ground black pepper |
| 4 | | Garlic cloves; sliced |
| 4 | | Chicken breast; halved, breast bone removed, wings attached, (about 8 ounces each) |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Fresh rosemary leaves |
| 1 | c | Shallot reduction; (veal stock based), warm |
| | Fresh rosemary sprigs |
