Roast chicken with stuffing from Switzerland

Description

Serve the roast chicken with some vegetables on the side and potatoes - for a flair of the French-speaking or German-speaking cantons - or pasta - as the Italian-speaking cantons are fond of.

Summary

Yield
Servings
SourceSwiss cuisine, chicken recipes
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

4  
chicken breast (halves with wings attached - about 2-3 lb in total)
1 t
sage
2 T
butter
   
salt and pepper (to taste)
1 c
chicken broth
1⁄2 t
thyme
2 T
dried fruits
2 T
honey
4 sli
dark bread (whole wheat, rye, or multi-grain, toasted and torn into small pieces)
1  
egg (small)
1⁄2 t
salt
1 pn
black pepper

Instructions

  1. Preheat oven to 400??F (200??C).

Roast chicken pieces

  1. Rinse chicken with cold water and drain well. Season on all sides and sprinkle with sage.
  2. Brush a large, deep baking dish with butter and place chicken, wing side up, in the dish.
  3. Cover dish with aluminum foil and bake for 45 minutes. Remove foil, dot chicken with butter, and bake for another 15 minutes.

Make a stock for the stuffing

  1. Pour the chicken broth into a medium-sized saucepan and add a pinch of thyme, 1 Tbs dried fruits, and 1 Tbs honey. Bring to a boil, then reduce heat to medium low. Simmer covered for 15 minutes.
  2. Place toast pieces in a medium-sized bowl and pour stock over them. Break the egg into the bowl and add remaining thyme, honey, salt, and pepper. Mix well.

Cook the stuffing with the chicken

  1. Remove baking dish from oven and transfer chicken to a board or plate. Drain off all but ?? cup of pan juices.
  2. Spoon 4 equal heaps of stuffing into the baking dish. Set one chicken piece, wing sides up, on top of each heap. Cover with foil, return to oven, and bake for 30 minutes.
  3. Remove from oven and transfer stuffing, with chicken on top, to a serving platter.

Notes

To prepare kale, wash the leaves, cut away the center ribs, along the stems, roll each leaf into 1/4 inch strips.

If you find kale too bitter, substitute it with the same amount of Swiss chard -sweeter flavor and softer texture. Prepare the chard the same way you would kale.s

Ingredients, metric  
4   chicken breasts halves with wings attached, about 2-3 lb in total  
  salt and pepper to taste  
1 tsp    ground sage  
50 g    butter  
Stuffing mix  
250 ml    chicken broth  
½ tsp    thyme  
50 g   dried fruit bits  
30 ml    honey  
4   slices dark bread (whole wheat, rye, or multi-grain), toasted and torn into small pieces  
1   small egg  
¼ tsp    salt  
pinch   black pepper  

Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   919.48  
Calories From Fat (36%)   329.59  
    % Daily Value
Total Fat 36.14g   56%  
Saturated Fat 10.47g   52%  
Cholesterol 171.35mg   57%  
Sodium 662.03mg   28%  
Potassium 1654.64mg   47%  
Carbohydrates 118.43g   39%  
Dietary Fiber 13.45g   54%  
Sugar 7.06g      
Sugar Alcohols 0.00g      
Net Carbohydrates 104.98g      
Protein 38.25g   76%  

Percent daily values based on a 2000 calorie diet.