Stuffed chicken with brussels sprouts ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | large | Onion, finely diced |
| 2 | ounces | Bacon, diced |
| ½ | pounds | Chicken livers |
| 1 | Tart apple, peeled and grated | |
| 1 | teaspoon | Chopped mint |
| 2 | tablespoons | Fresh bread crumbs |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3¼ | pounds | Frying chicken |
| ⅓ | cup | Dry white wine |
| ¾ | cup | Cream |
| 4½ | cup | Brussels sprouts |
| ⅛ | teaspoon | Grated nutmeg |
Directions
Heat 1 tablespoon butter in frying pan. Add onion and bacon and cook until browned. Add livers and cook 1 minute more, cool slightly.
Combine apple with mint, bread crumbs and liver mixture. Season with salt and pepper. Preheat oven to 400. Season chicken with salt and pepper both inside and out. Fill with stuffing and sew up opening.
Melt remaining butter and sprinkle over chicken. Place in heavy roaster or casserole with lid and roast 20 minutes. Pour wine and cream over chicken. Add Brussels sprouts; season with salt and nutmeg. Cook for 30 minutes longer. Remove lid and cook 25 minutes longer or until chicken is brown. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95