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Roast deboned chicken stuffed with pork & sage

A delicious and easy recipe for roast deboned chicken stuffed with pork & sage.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Cuisine: British

Ingredients

Chicken:
  • 1 deboned chicken
  • 250 ml strong chicken stock
  • 100 ml dry white wine Laborie Sauvignon Blanc
  • 1 heaped teaspoon Dijon mustard
  • 2 cloves garlic crushed
  • 3 bay leaves
  • 3 sprigs of thyme
Stuffing:
  • Splash of olive oil or a knob of butter
  • 1 large white onion very finely chopped
  • 1 apple peeled and grated
  • 6-8 good quality pork sausages removed from their casings
  • ¾ cup breadcrumbs or panko crumbs
  • A small handful of parsley leaves finely chopped
  • 8 -10 sage leaves finely chopped
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350 F.
  2. Heat the olive oil or butter in a non-stick frying pan and fry the onion until softened but not browned, about 4 minutes. Add the apple and continue to cook for a further minute. Allow to cool slightly.
  3. Add the onion mixture to a bowl with the sausage meat, breadcrumbs, chopped herbs, and seasonings, and mix well with your hands.
  4. Stuff the deboned chicken with it the stuffing and then loosely tie the string around the body of the chicken in 4 – 5 places. The chicken will now look like a thick log. The string will hold everything in place. If you have excess stuffing, roll this into small meatballs and pan-fry them until golden, and serve these alongside the chicken.
Place the stuffed chicken snugly in a high-sided roasting dish. Mix the stock, white wine, Dijon mustard, and garlic together and pour this over the chickens. Add the bay leaves and thyme to the dish and bake as follows in the oven:
  1. Breast side facing up – 15 minutes
  2. Flipped over with underside facing up – 20 minutes
  3. Flipped back upright with breasts facing up – 20 minutes and until golden brown.
  4. Baste the chicken each time you flip it, adding a splash of hot water to the tray if it dries out.
  5. Remove the chickens from the pan and if necessary, add a little more hot water to the pan and scrape up any pan juices, and heat through. This makes a delicious gravy to serve with the chicken.
  6. You will be able to slice the stuffed chicken into slices and serve it with any green vegetables and roast potatoes or roast new potatoes of your choice.

Notes

  • Store any leftovers in the fridge for up to 5 days.