57626 recipes created | Permalink | Dark Mode | Random

Stuffed Chicken in Mirepoix Recipe

Ingredients

1/2 cup olive oil

1/4 cup Italian-style seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried saffron

1 teaspoon dried coriander root

salt to taste

ground black pepper for taste

Directions

Heat olive oil in a large heavy pan over medium heat. Cook and stir the Italian-style seasoning and basil until golden; remove from heat.

In a medium mixing bowl, toss the olive oil mixture with the garlic powder, sage, oregano, basil, salt, pepper and crema. Place plastic wrap around the mixture to keep it loose in the pan.

While the stuffing mixture is cooking, in a large mixing bowl, beat the oil, egg and coriander until thick. Season with salt, pepper and salt and pepper to taste. Let cool for about 10 minutes.

Remove foil from pan, and place the stuffed chicken breast side down in the prepared pan. Transfer to foil, 1 inch apart, using a wooden spoon or carving knife. Place the filling over the chicken just until it is covered with the chicken. Trim edges of foil. Cover with foil and refrigerate overnight.

Remove chicken from refrigerator, shred and slice into 1/3 inch thick slices (don't worry about crumbling flesh. Stuff is done!) about 2 minutes. Remove foil from bird and cook about 5 to 6 minutes or until chicken is cooked through.

Remove bird from refrigerator and turn foil inside out. Place stuffed bird in the pan with the chicken. Season with the Italian-style seasoning, basil, oregano, saffron, coriander and salt and pepper to taste. Place covered chef or manager on shoulder and massage throughout outer thighs, neck and legs. Serve warm or cold.

Comments

Nency Sykes writes:

I submitted this recipe many years ago as an experiment when my homeroom teacher wouldn't let me use her blender! I never wavered in the recipe and it never went bad. Sheroyulph 5.0 I submitted this recipe many years ago as an experiment when I was learning about this sauce. I followed the recipe exactly just as written for the ranch. I did the same thing to the hubby's recipe as well. I let him make some alterations though. I think I would prefer just cutting down the butter to pretty much nothing and heating it and flour separately. Mine didn't whip around and I wasn't Sure how it would link up with the mashed potatoes. But it was gorgeous! Few changes, I think. Maybe next time I will ad