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Stuffed Chicken with Brussels Sprouts

ingredients

serves 4
1 roasting chicken weighing 1.5 kg (3 1/2 lbs
2 small onions
12 oz (50 g) streaky bacon
200 g (7 oz) chicken livers
3 tbsp (1 1/2 oz) 40 g butter
1 tart apple
1 tsp chopped mint
2 tbsp fresh breadcrumbs
1 tsp salt
1/2 tsp white pepper
1 kg (2 1/4 lbs Brussels sprouts
125 ml/4 fl oz) 1/2 cup dry white wine
1 cup (8 fl oz) 250 ml) 1 cup single /light) cream
Pinch grated nutmeg

method

1. Wash and dry chicken. Peel onion, and finely chop. Chop bacon and washed livers.

2. Heat half the butter, fry chopped bacon and onion until browned, add liver and fry for 1 minute longer, then cool slightly.

3. Peel, core and grate apple. Combine with mint, breadcrumbs and liver mixture, season with salt and pepper.

4. Preheat oven to 200°C (400°F) Gas Mark 6.

5. Season chicken with salt and pepper both inside and out before filling with stuffing and sewing up openings.

6. Sprinkle remaining melted butter over chicken, place in roasting pan or heavy casserole with lid and cook in bottom of oven for 20 minutes.

7. Clean and wash Brussels sprouts.

8. Pour wine and cream over chicken, add sprouts, season with salt and nutmeg. Cook for 30 minutes longer before removing lid and allowing chicken to brown during final 25 minutes or so of cooking time.

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