Goat’s Cheese and Sage Stuffed Chicken with Caramelized Fennel, Roasted Mushrooms and Pomegranate
I’ve been making this style of chicken quite a lot, but am trying to mix up the stuffings. So what’s the #1 way to improve a recipe? Add cheese. It’s the American way.
Ingredients (chicken):
- 1 whole chicken, cut up the backbone and flattened
- ¼ cup goats cheese
- 3 garlic cloves
- ½ bunch of sage, chopped
- 2 tbsp fresh thyme leaves
- Juice of half a lemon
- Salt, pepper and olive oil
Mash the ingredients, starting with the garlic, and add a few tablespoons of oil. Season with salt and pepper, add the rest of the ingredients, and mix well. Stuff under the skin of a flattened whole chicken, and the brown skin side down in a skillet for 5 minutes. Flip and cook for 5 minutes more before putting in the oven for about 30 minutes at 220C / 400F.
This side, on it’s own, is a lovely vegetarian dish and would have been very sufficient as dinner. The caramelized fennel I got from the book Plenty I’ve been raving about, and served with oven roasted mushrooms and fresh pomegranate. Buy this book.
