Gherkin chicken stuffed with vegetables
2 servings
100 minutes
Cornish hens stuffed with vegetables are a refined dish of European cuisine that combines tender meat with aromatic filling. The small Cornish hens are perfect for roasting due to their delicate texture, and the combination of carrots, celery, apples, and thyme gives the filling a fresh and tangy flavor. Mustard adds a slight spiciness while the honey-soy glaze makes the meat appetizingly golden and caramelized. The dish is juicy, sweet-spicy, and tender at the same time, with a presentation that looks festive and elegant. It's an excellent choice for a formal dinner or family lunch where you want to delight guests with sophisticated taste and elegant presentation.
1
Peel the vegetables and apples, slice them, and mix in a bowl with mustard and oil. Add thyme leaves, season with salt and pepper, and mix.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Sour apples: 2 pieces
- Mustard: 1 tablespoon
- Olive oil: to taste
- Thyme: 3 sprigs
- Salt: to taste
- Ground black pepper: to taste
2
Stuff the chickens with half of the vegetable mixture, make small cuts in the skin around the tail area. Cross the legs of the cornish hens, thread them through the cuts and secure.
- Poussin (spring chicken): 2 pieces
3
Place the remaining filling at the bottom of a heat-resistant dish, then top with the chickens.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Sour apples: 2 pieces
4
Heat the honey in the microwave until it becomes liquid and runny, then mix with olive oil and soy sauce and brush the chickens.
- Honey: 2 tablespoons
- Olive oil: to taste
- Soy sauce: 1 teaspoon
5
Bake the cornichons for 40 minutes in a preheated oven at 180 degrees, periodically brushing with honey glaze. Serve immediately.
- Honey: 2 tablespoons
