This is a nice option to have if you are having a pre Christmas dinner party as it gets everybody in the turkey mood rather than having to cook a large bird. Also this is a nice option if you were hosting smaller numbers for Christmas lunch.
In a large pot melt the butter and slowly sauté the onions and apples for 4-5 minutes.
Add the chopped herbs and breadcrumbs. Season lightly and allow this mixture to cool.
(If you wish you can add apricots, hazelnuts, pine nuts to your stuffing for added texture)
Slit a pocket in the chicken and stuff in this stuffing (make sure it has cooled down) and wrap in a slice of bacon to secure the stuffing.
Heat the oven to 180C/350F/Gas Mark 4 and place the chicken on a baking tray and bake for approximately 30 minutes until it is golden brown and cooked right through to the centre.
Serve with some potatoes, vegetables & mushroom cream sauce
INGREDIENTS FOR SAUCE
1oz/25g butter
1oz/25g flour
12floz/350ml milk & cream mixed
½ glass white wine
4 mushrooms-thinly sliced
Chopped parsley (1 dessertspoon)
Seasoning
METHOD
Put the milk and cream in a saucepan and bring to the boil.
Melt the butter slowly in another small saucepan and add the sliced mushrooms.
Add in the flour and mix until combined.
Cook this mixture on a low heat for two minutes to take the taste of the flour away.
Gradually whisk in the wine and then the boiling milk and cream and continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes.
