Because nothing beats a juicy roast chicken with delicious sides, we decided to combine them all in one mouthwatering dish. If you consider yourself a meat lover, then you’re in for a real treat with this hearty inside-out chicken cordon bleu filled with stuffing and wrapped in pastry crust.
Herb-Stuffed Inside-Out Chicken Cordon Bleu Wrapped In Pastry Crust
A hearty inside-out chicken cordon bleu filled with stuffing and wrapped in pastry crust.
Equipment
- Oven
- Pan
- Kitchen Twine
Ingredients
- 200 g flour
- 100 g cold butter, cut into cubes
- 1 pinch salt
- 60 ml water
- 2 carrots, diced
- 0.5 yellow onion, diced
- 2 tbsp parsley, chopped
- 1 clove garlic, minced
- 1 pinch cayenne pepper
- 2 tsp olive oil
- 1.5 kg whole chicken
- 1 tsp salt
- 1 sprig rosemary
- 85 g Swiss cheese slices
- 85 g ham slices
- 1 egg yolk
- 2 tsp water
- 85 g carrots
- 60 g onions
- 2 tbsp oil
- 100 ml red wine
- 1 tbsp tomato paste
- 200 ml vegetable broth
- 1 tsp rosemary, chopped
- 1 clove garlic, chopped
Instructions
- Preheat the oven to 350°F. Add the butter and water to the flour, process into a smooth dough, and refrigerate for at least 2 hours.
- Combine the diced carrots, diced yellow onion, chopped parsley, minced garlic, cayenne pepper, and olive oil.
- Season the entire chicken and cavity with salt and spoon the herb stuffing into the cavity. Tie the chicken legs together with kitchen twine.
- Dress the chicken with Swiss cheese slices and ham slices.
- Roll out the pastry dough, and wrap it around the chicken. Brush the dough with an egg wash and cook for 60 minutes.
- Add the olive oil, carrots, and onions to a pan. Briefly sweat the vegetables with the chopped rosemary and garlic and then pour in the red wine. Finally, add the tomato paste and vegetable broth, and stir everything together.
VIDEO
With so many delicious layers, this will soon become your new favorite recipe for Sunday dinner!
You can find the recipe for the Drunken Chicken featured in the bonus video here.