Roast Chicken with Apricot Stuffing and Asparagus
whole roasted chicken with vegetables

Roast Chicken with Apricot Stuffing and Asparagus

 

This roast chicken and asparagus meal has it all. Stuffing side and sauce. It is also delicious and will be a star hit for any dinner party, Sunday lunch or special occasion. Optional: add mushrooms in with the asparagus.

Roast Chicken with Asparagus
Author: 
Recipe type: Main Courses
Cuisine: British, american
Serves: 4
 
Roast chicken, asparagus and a rich Hollandaise sauce make up this mouth-watering dish.
Ingredients
For the stuffing:
  • 30g dried apricots
  • 2 tbsp apple juice
  • 4 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 4 oz coarse breadcrumbs
  • 2 tbsp fresh lemon thyme, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 2 oz hazelnuts, roasted and roughly chopped
  • 3 rashers of bacon, rind removed and finely minced
  • 7 oz chicken livers
For the Chicken:
  • 30 garlic cloves
  • 2 kg chicken
  • 3 sprigs of fresh rosemary, chopped
  • 2 fl oz extra virgin olive oil
  • 4 fl oz apple juice
  • 9 fl oz chicken stock
For the Hollandaise Sauce
  • 3 egg yolks
  • ½ cup butter
  • Juice of ½ lemon
  • 1 tsp sea salt
  • 1 tsp ground black pepper
For the Asparagus
  • 25 oz asparagus
  • 1 tsp sugar
  • 2 tbsp extra virgin olive oil
  • For the hollandaise:
  • 375 ml verjuice
  • 1 bay leaf
  • 6 black peppercorns
  • 150 g unsalted butter
  • 4 egg yolks
  • For the asparagus:
  • 1 tsp sugar
  • 1 tsp flakes of sea salt
  • 700 g asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
Instructions
For the stuffing:
  1. Place the apricots into a bowl with the apple juice and place in a microwave on high for 1 minute or on a high heat on the hob, then set aside to steep.
  2. Place a large non-stick frying pan over a high heat with 2 tbsp of olive oil.
  3. Add the onions and fry until golden brown.
  4. Add the garlic and rosemary and cook for a further 3 - 4 minutes until the onions are dark brown. Do not let the garlic burn.
  5. Remove from the heat.
  6. In a separate bowl, add the breadcrumbs, thyme, parsley, hazelnuts and the apricot mixture. Add the onions and mix together well.
  7. You may need to add more olive oil to hold the breadcrumbs together.
  8. Place another frying pan on a high heat and add 1 tbsp of the olive oil.
  9. Fry the bacon until golden brown.
  10. Remove the bacon and dry the excess fat off with a piece of kitchen towel.
  11. Return the frying pan to the heat and add another 1 tbsp olive oil.
  12. Once hot, sear the chicken livers for a few seconds on each side.
  13. Remove from the heat and coarsely chop the liver.
  14. Add the bacon and livers to the stuffing mix and season to taste.
For the chicken:
  1. Preheat the oven to 420F (220C), gas mark 7.
  2. Fill the poultry cavity with the stuffing.
  3. Blanch the unpeeled garlic cloves in boiling water for 5 minutes and drain.
  4. Rub the chicken skin with the rosemary, olive oil and season with salt and pepper.
  5. Cover the breast of the chicken with foil and sit the chicken on a trivet in a shallow baking dish (about 5cm deep).
  6. Place on the middle shelf of the oven and cook for 40 minutes.
  7. After 40 minutes, remove the foil and pour the apple juice and 4 fl oz of water over the chicken.
  8. Place the blanched olives in the bottom of the baking dish and return to the oven for a further 20 minutes.
  9. Remove the chicken from the oven and place breast side down onto a warmed serving plate.
  10. Cover with foil and allow to rest for 25 minutes.
For the jus/gravy
  1. Pour all the juices from the baking dish into a small sauce pan and add the warmed chicken stock. Mix well.
  2. Pour into a serving jug and refrigerate, whilst the chicken is resting.
For the hollandaise (make last in order to serve immediately):
  1. In a small bowl, whisk together the egg yolks, lemon juice, cold water, salt and pepper.
  2. Melt the butter in a small saucepan, over a low heat.
  3. Gradually whisk the yolk mixture into the butter.
  4. Continue whisking over a low heat for 8 minutes, or until the sauce thickens.
For the asparagus:
  1. Place a medium size saucepan over a high heat and bring to the boil.
  2. Add the sugar, salt and asparagus and cook for 2 - 3 minutes until just tender.
  3. Set up a bowl of iced water, and once the asparagus is blanched, place quickly in the bowl.
  4. Drain when cool.
  5. Heat a grill plate and brush the asparagus with the 2 tablespoons of extra virgin olive oil.
  6. Season with a grind of freshly cracked pepper and then grill for 3 to 4 minutes. Place the asparagus on a plate and cover with a large spoonful of the hollandaise.
To Serve:
  1. Remove any fat that has risen to the top of the jus, and then warm.
  2. Carve the chicken, pour over the jus and serve with the asparagus and the hollandaise.
Nutrition Information
Serving size: Per serving Calories: 1389kcal Fat: 92g Saturated fat: 28g Carbohydrates: 39g Sugar: 8g Sodium: 791mg Fiber: 6g Protein: 102g Cholesterol: 728mg
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