Rabbit Ridge Farms Stuffed Chicken Recipe
Local half chicken, breast stuffed with Boursin cheese, plus leg and thigh sautéed in butter, for a crispy skin and served on a pool of leek sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Rinse the half chicken under cold water and pat dry with paper towels. Season with salt, black pepper, and fresh thyme.
- 2
Stuff the Chicken
Carefully loosen the skin of the chicken breast, creating a pocket. Fill this pocket with the Boursin cheese, spreading it evenly.
- 3
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken, skin side down, and sear for about 4-5 minutes until the skin is crispy and golden. Flip the chicken and sear the other side for an additional 3-4 minutes.
- 4
Roast the Chicken
Transfer the skillet to the preheated oven and roast for approximately 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Make the Leek Sauce
While the chicken is roasting, slice the leeks thinly and rinse them under cold water to remove any grit. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the leeks and sauté until soft, about 5-7 minutes. Pour in the chicken broth and simmer for an additional 5 minutes. Blend until smooth if desired.
- 6
Serve
Once the chicken is done, let it rest for a few minutes before carving. Serve the carved chicken on a plate with a generous spoonful of the leek sauce underneath.