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.
Ingredients
4 chicken breast (halves with wings attached - about 2-3 lb in total) 1 Teaspoon sage 2 Tablespoon butter salt and pepper (to taste) 1 Cup chicken broth 1⁄2 Teaspoon thyme 2 Tablespoon dried fruits 2 Tablespoon honey 4 Slice dark bread (whole wheat, rye, or multi-grain, toasted and torn into small pieces) 1 egg (small) 1⁄2 Teaspoon salt 1 Pinch black pepper
Instructions
- Preheat oven to 400°F (200°C).
Roast chicken pieces
- Rinse chicken with cold water and drain well. Season on all sides and sprinkle with sage.
- Brush a large, deep baking dish with butter and place chicken, wing side up, in the dish.
- 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
- 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.
- 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
- Remove baking dish from oven and transfer chicken to a board or plate. Drain off all but ¼ cup of pan juices.
- 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.
- 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.
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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.
Ingredients
| 4 | chicken breast (halves with wings attached - about 2-3 lb in total) | |
| 1 | Teaspoon | sage |
| 2 | Tablespoon | butter |
| salt and pepper (to taste) | ||
| 1 | Cup | chicken broth |
| 1⁄2 | Teaspoon | thyme |
| 2 | Tablespoon | dried fruits |
| 2 | Tablespoon | honey |
| 4 | Slice | dark bread (whole wheat, rye, or multi-grain, toasted and torn into small pieces) |
| 1 | egg (small) | |
| 1⁄2 | Teaspoon | salt |
| 1 | Pinch | black pepper |
Instructions
- Preheat oven to 400°F (200°C).
Roast chicken pieces
- Rinse chicken with cold water and drain well. Season on all sides and sprinkle with sage.
- Brush a large, deep baking dish with butter and place chicken, wing side up, in the dish.
- 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
- 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.
- 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
- Remove baking dish from oven and transfer chicken to a board or plate. Drain off all but ¼ cup of pan juices.
- 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.
- 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
Nutrition information calculated from recipe ingredients. |
Percent daily values based on a 2000 calorie diet. |
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World in pictures
Discover international cuisine, food, and wine a picture at a time.
As in chili, add beans to meat casseroles and stews to make the food go further and add variety.
Remarkable
The main dish in a Swiss menu can be any of poultry, veal, beef, or fish. This chicken has a definite Swiss flavor. Substitute honey with maple syrup and you would know the adaptation Swiss cooks made when migrating to the United States.
This is just one of the recipes from Switzerland and a sample of delicious Swiss food.
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