Cumberland Chicken With Pork Herb And Ham Stuffing Recipe
Ingredients
| 12 chicken thighs, boned chicken thighs, boned | ||
| STUFFING | ||
| Butter | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Spinach | 1/2 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| 1/4 tsp each dried marjoram, sage and thyme 1 ml | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 | |
| Ground pork | 1/2 Pound | |
| 1/4 Ib finely chopped ham 125 g | ||
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| CUMBERLAND SAUCE | ||
| Red currant jelly | 1 Cup (16 tbs) | |
| Port | 1/2 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Rind of 1 orange, cut in slivers | ||
| Dry mustard | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
Directions
Stuffing: In skillet, melt butter over medium heat; cook onion until tender.
Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt, and pepper to taste; cook for 2 minutes or until fragrant.
Let cool.
In bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix well.
Fill pocket of each boned thigh with heaping tablespoon (15 mL) of stuffing and enclose with thigh meat.
Secure with string.
Place seam side down in single layer in greased baking dish.
Cumberland Sauce: In saucepan, combine jelly, port, orange juice, lemon juice, orange rind, mustard and ginger; bring to boil, stirring constantly.
Remove from heat.
Pour 1/2 cup (125 mL) of the sauce over thighs.
Bake, uncovered, in 350°F (180°C) oven for 1-1/4 hours, basting occasionally, or until golden brown and juices run clear when chicken is pierced.
Remove string.
Serve remaining sauce warm with chicken.
Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt, and pepper to taste; cook for 2 minutes or until fragrant.
Let cool.
In bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix well.
Fill pocket of each boned thigh with heaping tablespoon (15 mL) of stuffing and enclose with thigh meat.
Secure with string.
Place seam side down in single layer in greased baking dish.
Cumberland Sauce: In saucepan, combine jelly, port, orange juice, lemon juice, orange rind, mustard and ginger; bring to boil, stirring constantly.
Remove from heat.
Pour 1/2 cup (125 mL) of the sauce over thighs.
Bake, uncovered, in 350°F (180°C) oven for 1-1/4 hours, basting occasionally, or until golden brown and juices run clear when chicken is pierced.
Remove string.
Serve remaining sauce warm with chicken.
Chef
