Baked stuffed chicken for Christmas

Stuffed chicken is a traditional recipe that has never disappoints We can do it however we like, varying the filling, the garnish that accompanies it or the sauce, what is clear is that you put what Whatever you put on it, it is a great option for the holidays that are coming up.

The filling ingredients can be whatever you like the most, sausages or minced pork go very well. Nuts can be very varied and you can also adjust to your liking. Dried apricots, plums, blueberries, pine nuts or chestnuts.

This filling is very simple but so good that it could be eaten directly as a side dish. It is inspired by the Catalan chicken recipe that is usually cooked for Christmas parties in Catalonia.

Ingredients for 4-6 people:

Time: 1h 1/2 approx.

Ingredients:

1 free-range chicken of 1,500 kg-1,700 kg

200 ml white wine

100 ml cognac

2 sprigs of rosemary

Salt and pepper to taste

3 garlic

3 small apples

3 potatoes

1 cinnamon stick

Olive oil

For the filling:

2 small apples

7-8 pitted plums

1 handful of pine nuts

1 handful of dried cranberries

1 onion

1 bay leaf

Olive oil

1 sprig of thyme

1 sprig of rosemary

1/2 cinnamon stick

2-3 tablespoons of cognac

Preparation:

We heat the saucepan Low Solid+ with a little oil and sauté the apples over medium heat cut into cubes and the onion finely cut. We incorporate the plums, the cranberries, pine nuts, bay leaf, rosemary sprig, thyme and the cinnamon stick

We mix well and let everything simmer for 15 minutes. We pour the cognac and let all the liquid evaporate and the mixture remains. quite dry.

We salt and pepper and reserve so that it tempers a little.

While we wash the chicken well and dry it with paper kitchen. Preheat the oven up and down to 230ºC.

We season the chicken inside and out and with the help of With a spoon we put all the filling that fits inside, whatever we can We will put any leftover inside the pot.

We sew or sew the opening so that the filling does not come out.

We season the chicken with salt and pepper on all sides, we put it inside the saucepan high Solid+ with a splash of olive oil and whatever is left of the filling and we put it in the oven.

When it takes a quarter of an hour, pour the chicken over with the wine. white and cognac.

We leave it for 20 minutes and we add the unpeeled garlic, the potatoes cut into wedges, we distribute the whole apples and the sprig of cinnamon. Now the casserole will have enough juice to water the chicken throughout. on. It is also time to add more plums or cranberries if you like for more garnish.

We let it be Cook for 30-45 minutes more, depending on the size of the chicken and water it from time to time.

If you have a meat thermometer you can check the internal temperature of the chicken, to know If it is cooked it should be at about 75ºC, although visually you can also see the golden and crispy chicken skin.

When the chicken is ready, we cover it and leave it Rest for about 10 minutes with the oven off.

To serve the chicken, cut it in half and remove the filling to serve on the side along with the apples and potatoes.

We put the leftover sauce in a sauce boat in the center of the table.

Photographs and recipe by Sivia .