Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

  • Difficulty: Medium
  • 2 hours and 10 minutes
  • 4 servings

It’s time to stuff another chicken! Garlic, onion, and lemon, they all have their place inside the bird. You’ll cook it with vermouth and then serve it with a bacon and mashed potato side. Now, that’s yummy!

Ingredients Needed for Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

1 farm chicken
salt
pepper
3 tablespoons of olive oil
fresh thyme
3 red onions, quartered
1 lemon, wedgeded
12 garlic cloves (1 garlic bulb)
2 ounces of butter
bay leaves
1 cup vermouth
½ cup chicken stock
2 ounces of bacon, chopped
1 spring onion, chopped
4 kale leaves, chopped
1 pound mashed potatoes

How to Cook Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

  1. Place the chicken on the work surface. Season with salt, pepper, and fresh thyme, drizzle with 2 tablespoons of olive oil and rub.
  2. Stuff the chicken with 1-2 red onions, 1/2 of lemon, and 5-6 garlic cloves.
  3. Start melting 1.5 ounces (some 3 tablespoons) of butter in an oven-proof cooking pot. Add the stuffed chicken together with the remaining red onion and garlic cloves.
  4. Add a few bay leaves, the remaining lemon, and more fresh thyme. Pour the vermouth and chicken stock, cover with the lid, then bake for 2 hours at 400⁰F/190⁰C.
  5. Heat the remaining tablespoon of olive oil in a pan over medium heat, add the bacon and stir.
  6. Add the spring onion, stir in, then add the remaining butter (1 tablespoon). Stir it in, then cook for 10 minutes.
  7. Add the kale leaves, season with salt and pepper and stir in.
  8. Add the mashed potatoes and stir them in. Serve the chicken over the bacon mashed potatoes.

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