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Apple-Stuffed Boneless Chicken with Maple-Dijon Sauce


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Apple-Stuffed Boneless Chicken with Maple-Dijon Sauce

It’s no secret that I love entertaining, but there is only so much time in a day to get everything done. That’s one of the reasons why I love one-pan dinners — they’re usually really easy. This one is a real showstopper I love to wow my guests with. Apple-Stuffed Boneless Chicken with Maple-Dijon Sauce takes just 10 minutes of hands-on prep and another 45 minutes in the oven. The clever folks at The Bare Bird have taken out all the hard work by removing the bones to ensure a quick and even cook. Have I also mentioned that The Bare Bird is proudly free-range and antibiotic-free? That means The Bare Bird’s chooks never receive any kind of antibiotics at any stage in their lifecycle. Now that’s something to crow about!

Ingredients Featured

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The Bare Bird

The Bare Bird Chickens are raised amongst Victoria’s golden fields. The birds love to forage, roost and enjoy a wholesome and nutritious diet. They are antibiotic-free and contain no added hormones or steroids.
The Bare Bird offers premium free-range chicken in a variety of cuts and works hard to taste the best!

For more information, visit thebarebird.com.au

Apple-Stuffed Boneless Chicken with Maple-Dijon Sauce

Ingredients | Serves: 4

The Bare Bird Boneless Butterfly Chicken
1 tbsp extra-virgin olive oil
Sea salt & freshly ground pepper
Crispy potatoes and leafy salad, to serve

Stuffing:
1 sweet red apple, cored and thinly sliced
1 tsp herbes de provence
Salt & pepper
1 tbsp olive oil

Sauce:
1 tbsp Dijon mustard
1 tbsp maple syrup

Method:

  1. Preheat the oven to 200°C fan forced and line a baking tin with baking paper.
  2. Prepare The Bare Bird Boneless Butterfly Chicken by gently sliding a hand between the skin and the flesh to loosen the skin. Place a fanned layer of the apple slices over the breasts and legs.
  3. Rub the skin with the extra-virgin olive oil and season with sea salt, freshly ground pepper and herbes de provence.
  4. Transfer chicken to the prepared tin and bake for 30-35 mins, rotating tin halfway through to evenly roast until cooked through and skin is golden.
  5. Remove tin from the oven, cover with foil and allow the chicken to rest for
  6. 5 mins. Reserve the pan juices.
  7. Whisk the mustard, maple syrup and 1 tbsp of the reserved pan juices together until combined. Pour into a serving jug.
  8. Place chicken on chopping board and cut into thick slices or chunky pieces. Serve with the remaining pan juices, the sauce, crispy potatoes and salad.

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