Chicken with mushroom, leek and bacon stuffing
Savor the flavors of this delightful Chicken with Mushroom, Leek, and Bacon Stuffing. This recipe features a juicy 3 lb whole chicken, enhanced with fresh thyme and olive oil. The savory stuffing combines mushrooms, crispy bacon, sweet leeks, bread crumbs, fresh parsley, and a binding touch of egg for a delectable and hearty meal. Perfect for family dinners or special occasions!
- 25 May 2024
- Cook time 95 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
This delightful recipe for Chicken with Mushroom, Leek, and Bacon Stuffing promises a succulent and flavorful meal. The combination of earthy mushrooms, savory bacon, and fresh leeks creates a mouthwatering stuffing, perfect for enhancing the tender, juicy chicken. Whether you're cooking for a special occasion or a comforting dinner, this dish is sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat dry with paper towels. Place the chicken on a clean surface or a roasting pan.
- Heat the olive oil in a large pan over medium heat.
- Add the bacon and cook until crispy. Remove the bacon from the pan and set aside, leaving the rendered bacon fat in the pan.
- Add the chopped mushrooms and leeks to the pan, sautéing until they are softened and the mushrooms release their moisture, about 5-7 minutes.
- Stir in the thyme and parsley, then remove the pan from heat.
- In a large bowl, combine the sautéed mushrooms, leeks, and bacon.
- Add the bread crumbs and mix well.
- Pour in the beaten egg, ensuring it binds the stuffing mixture together.
Carefully spoon the stuffing mixture into the cavity of the chicken. Don't overstuff; leave some room for the stuffing to expand.
- Rub the chicken with a little olive oil.
- Season the surface of the chicken generously with salt, pepper, and any remaining thyme or parsley.
- Place the chicken breast-side up in a roasting pan.
- If you have any remaining stuffing that didn't fit in the chicken, place it around the chicken in the pan.
- Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when you cut between the leg and the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Carve the chicken and serve with the mushroom, leek, and bacon stuffing on the side. Enjoy your delicious, flavorful meal!
Tips:
- Make sure to clean the leek thoroughly to remove any grit trapped between the layers.
- Cook the bacon until crispy to add a delightful crunch to the stuffing.
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For extra flavor, you can marinate the chicken in olive oil, thyme, and your favorite seasonings for a few hours or overnight.
- Allow the cooked chicken to rest for at least 10 minutes before carving to let the juices redistribute throughout the meat.
With this Chicken with Mushroom, Leek, and Bacon Stuffing recipe, you can easily elevate a simple chicken dinner into a gourmet experience. The harmonious blend of flavors and textures will make every bite a delight. Follow the tips for best results and enjoy a meal that's sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 1180kcal | 47% |
| Protein | |
| Protein 100g | 65% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.21g | 6% |
| Sugar 3.07g | 3% |
| Fat | |
| Fat 80g | 95% |
| Saturated 22g | 74% |
| Cholesterol 360mg | - |
| Vitamins | |
| Vitamin A 430ug | 48% |
| Choline 280mg | 50% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.93mg | 72% |
| Vitamin B3 27mg | 164% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 1.23ug | 51% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.55mg | 10% |
| Vitamin K 80ug | 66% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.47mg | 0% |
| Iron, Fe 7mg | 62% |
| Magnesium, Mg 99mg | 23% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 100ug | 174% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 9mg | 78% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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