There are so many stuffed chicken recipes available and they all look delicious! Of course, most of them require the chicken to be skinned and boneless (which is good), and covered with bread crumbs and deep fried or baked which is not so good, when you are trying to cut on the carbs. This recipe should make any person that follows the LCHF (#banting) diet very happy, although I could not resist adding a creamy white mushroom sauce, which the more disciplined among us can leave out, of course.
There is something very comforting about the smell of slow roasted chicken permeating through the house. It reminds me of big family dinners and a warm kitchen and puts me in the mood to invite friends over and open a bottle of wine. It is, of course, also perfect when entertaining- the chicken can be prepared before hand, popped into the oven, and give you a good hour and a half of wine and chatting before serving up.
I decided to keep the chicken on the bone to add more flavour and prevent it from drying out, and made an incision above and along the bone to form a pocket for the stuffing. I served this with a creamy mushroom sauce, but the pan juices that cook out of the chicken is sufficient as a sauce on its own. For this recipe, I only used two chicken breasts but it can easily be increased for more portions.
8-10 baby spinach leafs, finely chopped
3-4 chives, finely chopped
2 slices smoked shoulder bacon, finely chopped
1 tablespoon butter
1/4 cup grated mozzarella cheese
Melt the butter over moderate heat. Sauté the chives and bacon until done, and add the spinach. Sauté for another 3-4 minutes until the spinach is wilted. Remove from the heat, and add the grated mozzarella. Stir through, until every thing comes together (the cheese doesn’t have to melt completely, you just want everything to stick together). Add black pepper for taste.
2 large chicken breasts on the bone or 4 thighs on the bone
a dash of olive oil
1 tablespoon butter, cut into small blocks
3 small sprigs of thyme
Sea salt and black pepper to taste
Preheat the oven to 180 degrees Celsius. Make an incision above the bone along the length of the chicken breast to form a pocket. The same can be don for thighs which works just as well.
Remove any excess fat and skin. Gently lift some of the remaining skin and insert 2 very small blocks of butter just below the skin as well as 2-3 thyme leafs. Insert a tablespoon of stuffing into the pocket, but without overfilling it. Repeat for each chicken breast or thigh. Rub the top of the chicken with a drop of olive oil, add salt and pepper to taste and place in a prepared oven-proof dish that can be covered. Cover the dish and place in the oven. Bake covered for approximately 40 minutes. Remove from the oven, cover the chicken with any juices that has cooked out and bake uncovered for another 40 minutes or until golden brown and crispy.
125 grams white button mushrooms, sliced
1 tablespoon butter
1 cup double thick Greek yoghurt
Melt the butter over moderate heat before adding the mushrooms. Fry the mushroom until softened and add the yoghurt. Stir for another 3-4 minutes until heated through and it starts to boil. Remove from the heat.
I served the chicken with cous cous but it can be served with only a green salad on the side, and will still make for a very fulfilling meal!