Stuffed Chicken Leg with Marsala Sauce | Gordon Ramsay's The F Word Season 2
The chicken is stuffed with sausage meat, pistachios, thyme and parsley and then all wrapped and poached in streaky bacon. The key to this dish is to get the bacon brilliantly crispy.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it's all done! Let me know what you think in the comments below.
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How to make stuffed chicken thighs and legs
My own recipe to make awesome stuffed chicken thighs from boneless chicken thighs stuffed with special mixture from ground beef, onion, green pepper, cheese and some special spices.
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Aromatic Roasted Chicken | stuffed with dried fruits and chestnuts ????????
Aromatic, delicious & juicy roasted chicken. It will decorate your festive table or could become a perfect Sunday roast ???? Try and let me know what you think. Enjoy it! Season’s Greetings and best wishes for the New Year! ????✨????!
Prep time: 20min
Cooking time: 2hr at 190* C
Ingredients:
• 1 whole chicken
Stuffing:
• 2 tbsp olive oil
• 1 finely chopped onion
• 1 clove of garlic
• 30 g butter
• 100 g chestnuts, boiled & chopped
• 40 g pine nuts, toasted
• 100 g chicken liver
• 150 g rice
• 30 g raisins
• 30 g dried cranberries
• 200 g water
• orange zest, from 1 orange
• 1 chicken stock cube
• black pepper
• 1 tbsp dill
• 2 spring onions
• orange slices
Aromatic butter
• 1 chicken stock cube
• 70 g butter, at room temperature
• 1 tbsp thyme, only the leaves
• black pepper
Method
For the stuffing
• Place in a deep pan over at a medium heat and let it get very hot.
• Finely chop 1 onion, mince the garlic and add them to the pan along with the olive oil and butter.
• Sauté for 5 min, until the onion is caramelizes.
• Chop the chestnuts into small pieces and add them to the pan along with the pine nuts.
• Chop the chicken livers into pieces and add them.
• Stir and sauté for 4min.
• Add the rice, raisins and cranberries. Lightly stir.
• Add the water, orange zest, cube and pepper. Stir.
• As soon as it comes to a boil, remove from heat and add the dill and spring onion.
• Stir and set aside until needed.
For the aromatic butter
• In a bowl, crumble 1 stock cube.
• Add the butter and mix well
• Add thyme and pepper
For the chicken
• Preheat the oven to 190* C.
• Pull the skin of the chicken breasts away from the flesh, making sure not to tear it.
• Insert your hand and create a space between the skin and flesh.
• Add the aromatic butter in the space and spread over the flesh. Any leftover aromatic butter can be spread on the skin.
• Fill the chicken with the filling.
• Tie the legs together with some kitchen twine so keeps filling in place.
• Transfer chicken to an ovenproof baking dish and cover with parchment paper and lid.
• Roast for 1.5 hours.
• Remove the parchment and lid and roast for another 15-20 min, until crunchy and golden.
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