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Meat
Easy
2 Hours, 30 Minutes
Diets 
Stuffed chicken is more involved than most chicken recipes, but for a special occasion, this one is worth it. This recipe will feed a crowd, but if you don’t need the full amount you can scale it down.
50 boneless chicken thighs (skin on)
6 large onions, diced
5 pounds mushrooms, sliced
1 and 1/2 bunches celery, sliced
6 red peppers, thinly sliced
5 chicken thighs, cooked, bones removed and cut to bite-size pieces
1/2 pound wild rice, cooked
10 eggs
1 loaf white bread, soaked and squeezed
Gefen Duck Sauce, for serving
Saute onions until golden. Add mushrooms and cook over high heat until limp.
Combine sauteed vegetables with remaining ingredients, mixing well.
Stuff one-third cup of filling into each chicken capon. Place seam-side down into roaster pan.
Sprinkle with parsley flakes and paprika.
Bake at 400 degrees Fahrenheit for one hour. Serve with duck sauce.
Photography and styling by Peri Photography
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