← All recipes

🍽️ Chicken Stuffed with Polenta

648 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tsp rapeseed oil
• 250 ml Mediterranean vegetable broth
• 100 g polenta
• 0.5 bunch parsley
• 425 ml corn (can; net weight)
• 1 egg (S)
• 1 kg chicken (1 chicken)
• salt
• 1 tsp paprika powder (mild sweet)
• 2 tbsp apple juice
• 1 tbsp cooking cream (15% fat)
• 1 tsp cornstarch

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Heat the oil in a pot.
3. 3. Fry the onion cubes until they are light brown.
4. 4. Add the vegetable broth and bring the mixture to a boil.
5. 5. Pour the polenta into the hot broth while stirring constantly.
6. 6. Cook the polenta for about 8 minutes over low heat.
7. 7. Wash the parsley and shake it dry.
8. 8. Pluck the leaves from the stems and chop them finely.
9. 9. Stir the parsley into the polenta.
10. 10. Remove the pot from the heat.
11. 11. Drain the corn in a sieve.
12. 12. Mix the corn and the egg into the polenta mixture.
13. 13. Wash the chicken and pat it dry.
14. 14. Rub the chicken inside and out with salt and paprika powder.
15. 15. Close the neck opening with a toothpick.
16. 16. Stuff the chicken with the polenta-egg mixture.
17. 17. Fold the skin flaps over the filling.
18. 18. Secure the skin with additional toothpicks.
19. 19. If there is any filling left, put it in a small baking dish.
20. 20. Tuck the wings behind the back of the chicken.
21. 21. Tie the legs together with kitchen twine.
22. 22. Place the chicken breast-side down in a large, shallow baking dish.
23. 23. Pour 200 ml of water into the dish.
24. 24. Preheat the oven to 200 °C (convection: 180 °C, gas: level 2-3).
25. 25. Place the baking dish on the lowest rack.
26. 26. Cook the chicken in the oven for 30 minutes.
27. 27. Turn the chicken after 30 minutes.
28. 28. Reduce the temperature to 180 °C (convection: 160 °C, gas: level 2).
29. 29. Brush the chicken with apple juice.
30. 30. Cook the chicken for another 30 minutes.
31. 31. Place the finished chicken on a baking sheet.
32. 32. Keep the chicken warm in the turned-off oven.
33. 33. Loosen the roasting juices in the dish with a little water.
34. 34. Pour the sauce into a pan.
35. 35. Stir the cream into the sauce.
36. 36. Bring the sauce to a boil.
37. 37. Mix the starch in a small bowl with 3 tablespoons of water until smooth.
38. 38. Stir the starch mixture into the boiling sauce while stirring.
39. 39. Season the sauce with salt and pepper.
40. 40. Remove the toothpicks and kitchen twine from the chicken.
41. 41. Serve the chicken with the sauce.

Nutrition per serving

• kcal: 648
• Protein: 66 g · Fett/Fat: 26 g · Carbs: 35 g