Stuffed Chicken with Pearl Onions and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (approx 1.4 kg)
- Liver (chicken)
- Heart (chicken)
- 100 grams white bread
- 125 milliliters milk
- 2 Tbsps Calvados
- 1 onion
- salt
- peppers (ground)
- 2 Tbsps chopped parsley
- 50 grams clarified butter
- 20 small Pearl onion
- 6 small Tomatoes
- 125 milliliters white wine
Preparation steps
1.
Coarsely chop liver and heart. Tear bread into small pieces and soak 30 min. in milk. Squeeze bread and mix briefly with Calvados. Peel and chop onion. Combine these ingredients with salt, pepper and parsley. Preheat the oven to 220°C. Stuff and sew up the chicken.
2.
Place the butter in a roasting pan in the oven, middle rack. Add the chicken and roast, occasionally basting. Peel the pearl onions. After about 30 min. add to pearl onions to the chicken. Reduce the heat to 180°C. Rinse and halve the tomatoes. After 45 min. of roasting, add tomatoes cut side down cook for another 15 min. Arrange the chicken, pearl onions and tomatoes and keep warm. Add wine to the pan drippings and let boil. Serve gravy with chicken.
