Stuffed Chicken with Onion and Herb Recipe

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Stuffed Chicken with Onion and Herb Recipe

(Chicken cooked in covered casserole stuffed with onion, herbs and wine

and adds its own rich taste to the tomato sauce)

Ingredients:  Serves 6,  Oven: Preheated to 230C

4 - 5 lb (2-2.3 kg) oven-ready chicken

1 level tablespoon fresh thyme leaves, or 1 level teaspoon dried thyme

4 level tablespoons each chopped fresh basil and parsley,

  or 1 level tablespoon each dried basil and parsley

6 scallions, trimmed and finely chopped

Freshly ground black pepper

1 tablespoon olive oil

1 large onion, peeled and finely chopped

1 stick celery, trimmed and finely chopped

3 cloves garlic, peeled and crushed

1 lb (450 g) ripe tomatoes, skinned, de-seeded and chopped

pint (150 ml) dry white wine

1 bay leaf

level teaspoon fennel seeds, crushed

Thyme sprigs to garnish



Rinse the chicken under the cold tap and pat it dry with kitchen paper.  Carefully loosen the skin from the breast on each side of the chicken by easing your fingertips under the skin from the neck end.  Mix half the thyme with the basil, parsley and scallions, and season with pepper.  Spread the stuffing evenly on the chicken breast under the skin, then tuck the neck flap under the chicken and secure it with a skewer.  Put the chicken in a roasting tin and cook for 20-30 minutes in the heated oven, until it is very lightly browned.  Meanwhile, heat the oil in a flameproof casserole and cook the onion, celery and garlic in it over a moderate heat, stirring frequently, for about 5 minutes.  Stir in the tomatoes, bring to the boil then reduce to a simmer.  Lower the oven temperature to 200C.  Lift the chicken into the casserole.  Pour off the fat from the roasting tin, reserving the juices.  Pour the wine into the roasting tin and set it over a direct heat, stirring with a wooden spoon to loosen the browned bits as it comes to the boil.  Pour the juices over the chicken in the casserole.  Add the bay leaf, fennel seeds and the remaining half of the thyme and season with pepper.  When the casserole returns to the boil, put on the lid and cook in the preheated oven for about an hour.  Lift the chicken onto a warmed serving dish, garnish it with sprigs of thyme and keep hot.  Remove the fat from the sauce, discard the bay leaf and blend half the sauce in a food processor for 5-10 seconds.  Stir this back into the casserole.  Spoon some of the sauce over the chicken and serve the rest separately.  Carve the chicken at the table, leaving the diners to remove the skin for themselves.  Lightly cooked cabbage and roast potatoes would complete a hearty dish.


Note:  Draw pieces of kitchen paper across the sauce in the casserole to absorb the fat that has risen to the top.


Nutrient Value Per Serving:

235 g calories

9 g total fat (3 g saturated fat)

5 g carbohydrates

1 g fiber

160 mg sodium


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