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Voyageur Stuffed Chicken with Cranberry Maple Sauce

Chef Neil Higginson,
Fort Gibraltar

Savoury roasted chicken pairs perfectly with sweet and tangy cranberry maple sauce.

4 slices bacon, cut into lengthwise strips
2-3 shallots, julienne cut
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
1/4 tsp fresh garlic, chopped
1/4 cup white wine
4 oz. Oka cheese, shredded
2 large skin-on chicken breasts, back and wing still attached
salt and pepper to taste
1 Tbsp olive oil

Cranberry Maple Sauce
1 Tbsp olive oil
1-2 shallots, julienne cut
9 oz. cranberry juice
2 oz. white wine
1 cup whole cranberries
1 cup chicken stock
1-3 Tbsp maple syrup
salt and pepper to taste
1-3 Tbsp cornstarch (optional)

1. In a large sauté pan on medium heat, brown bacon until crispy. Drain excess fat.
2. Add shallots, rosemary, thyme and garlic. Cook until shallots are soft.
3. Add wine and deglaze pan.
4. Add Oka, salt and pepper.
5. Using a boning knife, make a horizontal, 2″ slit in the middle of each chicken breast
6. Open slit with fingers and insert 2-3 Tbsps of mixture into breast cavity. Pinch closed. Repeat with second breast.
7. Season the chicken breasts with salt and pepper.
8. Preheat oven to 400˚F.
9. In a large saucepan on medium heat,  add olive oil and brown both sides of chicken breasts.
10. Transfer to a baking sheet and bake for 15 mins.
11. Let rest 5 mins before serving.

Cranberry Maple Sauce
1. In a large saucepan on medium, heat oil  and sweat shallots.
2. Add cranberry juice and wine and reduce by half.
3. Add cranberries and chicken stock and reduce by half again.
4. Add maple syrup, salt and pepper to taste.
5. Add optional cornstarch to thicken sauce.

Yield 2 servings

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