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Big-Batch Stuffed Chicken with Vegetables


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.


Prepare the Stuffed Chicken

1. Saute onions until golden. Add mushrooms and cook over high heat until limp.
2. Combine sauteed vegetables with remaining ingredients, mixing well.
3. Stuff one-third cup of filling into each chicken capon. Place seam-side down into roaster pan.
4. Sprinkle with parsley flakes and paprika.
5. Bake at 400 degrees Fahrenheit for one hour. Serve with duck sauce.


Can also be prepared with skin-on boneless breasts.


Photography and styling by Peri Photography