This easy baked stuffed chicken recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Baked stuffed chicken

This easy baked stuffed chicken recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients

chicken 2 kilos
shallots
sprigs of rosemary
grams of white wine
grams of cognac
salt
black pepper
extra virgin olive oil.
For the stuffing
grams of onion
cloves of garlic
grams of oyster mushrooms
grams of apple
grams of bacon
grams of dates
grams of walnuts
/2 c/c gingerbread spices
grams white wine
grams soy sauce
black pepper
salt
extra virgin olive oil.
Instructions :
Start by preparing the stuffing. The ingredients indicated are peeled seeded, etc.
Chop the onion in brunoise and the garlic also finely. Chop the mushrooms into small cubes and the apple into slightly larger cubes but not too much. Cut the bacon into strips and chop the dates and walnuts.
Put a large frying pan or casserole to heat with a good splash of extra virgin olive oil. When it is a medium temperature add the garlic, let the oil aromatize, add the onion, cook it over low heat until it is transparent.
Then add the mushrooms increase the heat, and season to taste. After two or three minutes, add the apple, the bacon, the dates, and the walnuts. Sauté until the bacon is browned, turning occasionally. Then add the spices, mix well and add the wine and soy sauce. Cook over medium heat until the wine evaporates. Taste and adjust if necessary.
Preheat the oven to 180º C. Prepare the chicken, clean it well of any feathers it may have and inside. Dry the chicken well and prepare to introduce the stuffing with the help of a spoon. There will be some stuffing leftover . you can use it in an appetizer, for example, stuffing vol au vents
Tie the chicken tightly and place it in the oven tray with the peeled shallots, season to taste, add the wine and cognac and rub the bird with plenty of extra virgin olive oil . Place the rosemary to aromatize the roast and place it in the oven, at the height immediately below the center of the oven. it could also be done with lard
Bake the chicken for 1’30 or 2 hours, the time can vary according to the oven and the size of the bird , ours was 1’55 h. During baking, on two or three occasions, pour juice from the tray over the breasts. When the skin is golden brown and crispy, remove the roast chicken from the oven and let it rest for a few minutes before carving. it can make 1’900 kilos or 2’200 kilos…
Presentation:
Serve the roast chicken on a platter in the center of the table if you want your guests to appreciate the delicacy they are about to taste then carve it and distribute it accordingly, with the stuffing of mushrooms, apples, dates, nuts… and dipping the meat with some of the reduced cooking juices. Bon appetit!

Tips for the Best Baked stuffed chicken

Pre-heat & Prep: Always gather all ingredients before cooking baked stuffed chicken.
Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.