Black pudding and apple stuffed chicken with mustard sauce

Serves: 6

Edit

Update

Cancel

Total Time: 150

Prep Time: 30

Cook Time: 120

• 2kg whole chicken
• 15g butter
• 100g streaky bacon, rind removed
• 25g butter
• ½ onion, chopped
• 125g black pudding, cut into chunks
• 1 small, tart eating apple, peeled, cored and cut into small chunks (about 125g)
• 100g white or brown breadcrumbs
• leaves from 4 sprigs thyme
• 1 egg, lightly beaten
• 15g butter
• 4 shallots
• 50ml white wine vinegar
• 150ml dry white wine
• 200ml double cream
• 2 tablespoons Tewkesbury or Dijon mustard
• squeeze of lemon juice

Method

1. Heat the oven to 190°C (170°C fan oven) gas mark 5. Start by making the stuffing. Chop the bacon roughly. Melt the butter in a pan and sauté the onion, black pudding, bacon and apple together until golden. Mix together with the remaining stuffing ingredients and leave to cool.
2. Stuff the chicken (put any leftover stuffing into a greased ovenproof dish and cook for 20-30 minutes until golden), then season the bird with salt and freshly ground black pepper. Put in a roasting tin and smear butter over the top of the chicken, before roasting in the oven for 1 hour 30 minutes.
3. Remove the chicken to a warmed platter and cover with a double layer of foil and some tea towels to keep it warm. Rest it for 15 minutes while you make the sauce.
4. Pour the cooking juices from the roasting tin into a bowl, leave to settle for a few minutes, then skim off the fat. Pour 150ml water into the roasting tin and set it over the hob. Boil, scraping the bottom of the tin, until you have about 75ml left. Add to the skimmed chicken juices.
5. To make the sauce, melt the butter in a small pan and gently sauté the shallots until soft. Add the vinegar and reduce to practically nothing. Add the wine and all the chicken juices, bring to the boil and reduce by half. Add the cream, mustard and a squeeze of lemon. Season and heat through – the lemon juice will thicken the sauce. If it is too thick, add a few drops of water until it’s the consistency of double cream. Check the seasoning and serve with the chicken and stuffing.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!