FRENCH ONION STUFFED CHICKEN

Women's Weekly (Malaysia) - - Entertain - Prep 15 mins + mar­i­nat­ing / Cook 1 hour 30mins / Serves 4-6

50g but­ter, soft­ened 1 tbsp thyme leaves, plus sprigs to serve 2 gar­lic cloves, crushed 1.8kg whole chicken, pat­ted dry 1 large onion, thickly sliced 1kg kipfler po­ta­toes, rinsed, halved 1 cup chicken stock ¼ cup ex­tra-vir­gin olive oil ½ cup white grape juice Steamed baby car­rots, green beans, Parme­san crisps, to serve FRENCH ONION STUFF­ING 25g but­ter 2 large onions, thinly sliced 1 tbsp thyme leaves ½ cup white grape juice 1½ cups fresh bread­crumbs

1. Pre­heat oven to mod­er­ate, 180°C. 2. In a bowl, com­bine but­ter, thyme and gar­lic. Sea­son. Sep­a­rate chicken skin from breast. Push but­ter un­der skin. Rub oil all over chicken. Sea­son. 3. FRENCH ONION STUFF­ING In a fry­ing pan, melt but­ter on medium. Sauté onion and thyme 4-5 mins. Stir in white grape juice. Sim­mer, un­cov­ered, 2-3 mins un­til juice has al­most evap­o­rated. Cool. Stir in bread­crumbs. Sea­son. Press stuff­ing into chicken cav­ity. Se­cure legs with kitchen string. 4. Add onion to a roast­ing pan. Place a small rack over onion. Place chicken on rack. Scat­ter po­ta­toes around. Pour in stock. Driz­zle with oil. 5. Bake, cov­ered with foil, 45 mins. Un­cover, bake 30 mins un­til juices run clear. Re­move chicken and set aside, loosely cov­ered. In­crease heat to 220°C. Add white grape juice to pan juices. Bake 12-15 mins to crisp po­ta­toes. 6. Carve chicken, scat­ter with ex­tra thyme and ac­com­pany with stuff­ing, po­ta­toes, veg­gies and parme­san crisps (see tip).

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