Free Cooking Recipes

Nutty brown rice is used in the stuffing to make this a perfect dinner party recipe. Serve the sauce separately for those who want to control the flow of calories.

SERVES 6
125 g/4 oz cooked brown rice
75 g/3 oz garlic sausage, chopped
15 ml/1 tbsp fresh parsley, chopped
3 tomatoes, skinned deseeded and chopped
salt and freshly ground black pepper
2 egg yolks
1 x 1.5 kg/31/2 lb oven-ready chicken
1 sweet red (bell) pepper
30 m1/2 tbsp olive oil
1 shallot or small sweet onion, finely chopped
125 g/4 oz large cup mushrooms, thickly sliced
1 1/4 cups/300 ml/1/2 pt chicken stock (broth)
10 ml/2 tsp cornflour (cornstarch)
45 ml/3 tbsp single (light) cream
10 ml/2 tsp freshly chopped basil (1/2 tsp dried)
Oven temperature: 180 `)C/350 °F/Gas 4
Directions:

1. Prepare the stuffing by mixing together the rice, garlic sausage, parsley, tomatoes and 1 egg yolk. Season with salt and pepper. Spoon inside the neck end of the chicken and fold the flap of skin over (securing with a small metal skewer if necessary).
2. Place the sweet red (bell) pepper under a hot grill (broiler), and turn
   until it is blistered all over. Put in a polythene bag and leave to ’sweat’ for 10 minutes. The skin can then easily be removed. Discard the seeds and thickly slice the flesh.
3. Heat the oil in a large flameproof casserole, add the chicken and cook over a moderate heat, turning until golden brown all over. Lift out and set aside; add the shallots or onion and mushrooms to the pan and cook for a few minutes until softened.
4. Return the chicken to the casserole, add the sliced sweet (bell) pepper and pour over the wine and stock. Cover and cook in the oven for I hour 20 minutes, or until tender.
5. Lift the chicken out onto a serving dish and remove the skewer if necessary. Using a slotted spoon, arrange the mushrooms and peppers around the chicken, and keep warm.
6. Stir the basil into the pan and simmer on the hob for 5 minutes. Beat the remaining egg yolk, cornflour (cornstarch) and cream together and stir into the pan. Heat gently until the sauce thickens.
7. Joint or carve the chicken and accompany each serving with a spoonful of stuffing. Serve the sauce separately