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Big-Batch Stuffed Chicken with Vegetables

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Big-Batch Stuffed Chicken with Vegetables
Meat Meat
50 Servings Serving Icon
2 Hours, 30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat - Egg
Diets info-icon
- Low Carb

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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.

Directions

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.

Variations:

Can also be prepared with skin-on boneless breasts.

Credits

Photography and styling by Peri Photography 

Recipe tags


Boneless chicken thighs Capons Chicken Chicken bottoms Large yield Simcha Stuffed chicken Wild rice
Big-Batch Stuffed Chicken with Vegetables

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