Stuffed chicken with brussels sprouts ^

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 large Onion, finely diced
2 ounces Bacon, diced
½ pounds Chicken livers
1 Tart apple, peeled and grated
1 teaspoon Chopped mint
2 tablespoons Fresh bread crumbs
1 teaspoon Salt
½ teaspoon Pepper
3¼ pounds Frying chicken
⅓ cup Dry white wine
¾ cup Cream
4½ cup Brussels sprouts
⅛ teaspoon Grated nutmeg

Directions

Heat 1 tablespoon butter in frying pan. Add onion and bacon and cook until browned. Add livers and cook 1 minute more, cool slightly.

Combine apple with mint, bread crumbs and liver mixture. Season with salt and pepper. Preheat oven to 400. Season chicken with salt and pepper both inside and out. Fill with stuffing and sew up opening.

Melt remaining butter and sprinkle over chicken. Place in heavy roaster or casserole with lid and roast 20 minutes. Pour wine and cream over chicken. Add Brussels sprouts; season with salt and nutmeg. Cook for 30 minutes longer. Remove lid and cook 25 minutes longer or until chicken is brown. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95

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