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Crispy Skinned Chicken and Stuffing

Crispy Skinned Chicken and Stuffing

Herb Gravy and Creamy Mash

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We all know everyone's favourite part of festive dinners is the stuffing! Tonight's dinner combines everything you love about the holidays all on one plate!

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

14 g

Sage and Thyme

2 piece

Ciabatta Roll

(ContainsWheat/Blé)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

170 g

Green Beans

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

¼ cup

Dried Cranberries

2 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

6 g

Garlic

1 tbsp

Fig Jam

300 g

Yellow Potato

56 g

Onion-Celery Blend

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

1.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1190 kcal
Fat57 g
Saturated Fat18 g
Carbohydrate106 g
Sugar23 g
Dietary Fiber10 g
Protein48 g
Cholesterol165 mg
Sodium2450 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Aluminum Foil
Measuring Spoons
Large Pot
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450 °F and wash and dry all produce. Pat chicken dry with paper towels, then season with salt and pepper. Arrange chicken in a 9x13-Inch baking dish, then brush over half the fig jam and drizzle over 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until golden-brown, 20 min. Cover, with foil and continue roasting, until cooked through, 15-20 min.**

2

While chicken browns, roughly chop sage leaves. Strip 1 tbsp thyme leaves from stems. Cut ciabatta into 1/2-inch pieces. Peel, then mince or grate garlic. Whisk together 1 broth concentrate and 1/2 cup water (dbl for 4 ppl), in a 8x8-Inch baking dish (Use another 9x13-Inch dish for 4 ppl). Add ciabatta, cranberries, thyme, onions and celery, half the garlic and half the sage. Toss to combine. Bake in the middle of the oven, alongside chicken, until ciabatta is golden-brown and veggies are tender, 35-37 min. (NOTE: Cover loosely with foil if browning too quickly.)

3

While stuffing bakes, cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to the same pot, off heat. Using a masher, mash in sour cream and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper.

4

While potatoes cook, heat another medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then flour, remaining garlic and remaining sage. Cook, stirring often, until fragrant, 1 min. Add 1 cup water (dbl for 4 ppl), remaining fig jam and remaining broth concentrate. Cook, stirring often, until slightly thickened 6-8 min. Season with salt and pepper. Cover with a lid to keep warm. Set aside.

5

Finely chop the almonds. Trim beans, then cut in half. Toss beans and almonds with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until tender crisp, 10-12 min.

6

Carve chicken. Drizzle any pan juices from chicken over stuffing and toss to combine. Divide chicken, mash, beans and stuffing between plates. Serve gravy on the side, for dipping.