Recipes

Oven-Baked Stuffed Chicken: A Festive Feast Delight

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Transform your holiday dinners or New Year’s Eve celebration into an unforgettable feast with this mouthwatering Oven-Baked Stuffed Chicken recipe. Perfect for gatherings with family, friends, or loved ones, this dish boasts exquisite flavors that promise to delight your guests.

Difficulty Level: Intermediate
Servings: 8-10
Preparation Time: 2 hours

Ingredients:

  • 1 whole chicken (approximately 2 kg)
  • Olive oil
  • Salt and pepper to taste
  • 2 garlic cloves and rosemary
  • 1 cup of white wine
  • 1/2 kg of high-quality minced meat
  • 1 medium onion
  • 1 garlic clove
  • A handful of pistachios (or 50g of olives for those allergic to nuts)
  • A handful of dried apricots
  • A handful of dried cranberries
  • 1 medium egg
  • Breadcrumbs

Instructions:

  1. Begin by deboning the chicken, either by doing it yourself or asking your butcher for assistance.
  2. Season the deboned chicken with salt, pepper, garlic, and rosemary. Set aside.
  3. Finely chop the onion and garlic, then sauté in a pan with oil and salt until tender. Set aside.
  4. Finely chop ham and/or bacon.
  5. In a large bowl, mix the minced meat with salt and pepper. Add the chopped ham and/or bacon, then incorporate the beaten egg, mixing thoroughly.
  6. Add dried cranberries, apricots, and pistachios (or olives) to the meat mixture and mix well.
  7. Stir in the sautéed onion and garlic to the meat.
  8. Gradually add breadcrumbs to achieve a compact stuffing.
  9. Stuff the chicken evenly and compactly.
  10. Preheat the oven to 200°C (392°F).
  11. Crush garlic with rosemary, adding a bit of olive oil.
  12. Rub the stuffed chicken with the garlic-rosemary mixture and tie it up with kitchen twine or a culinary net.
  13. Place the chicken in a roasting tray, add the garlic, rosemary, and oil mixture, and optionally some white wine.
  14. Bake at 180°C (356°F) for approximately 1 hour and 30 minutes.
  15. Halfway through, add the rest of the white wine. If necessary, cover with aluminum foil to prevent drying.
  16. Let the chicken rest for about 30 minutes after cooking, then remove the net or twine, and it’s ready to slice and serve.
  17. For a side, simmer the roasting juices in a saucepan, strain, and if a thicker sauce is desired, add a bit of cornstarch dissolved in water.

Enjoy this delectable Oven-Baked Stuffed Chicken recipe, a festive treat that’s sure to become a holiday tradition in your home.

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