Chicken With Pink & Green Peppercorns #1 Of 2

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Servings: 4 Difficulty: Intermediate
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Elegant boned chicken marinated in cognac and stuffed with a savory mushroom and veal mixture
Chicken With Pink & Green Peppercorns #1 of 2 recipe image
Chicken With Pink & Green Peppercorns #1 of 2 recipe image
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Chicken With Pink & Green Peppercorns #1 Of 2

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 119.5

Description

This sophisticated dish features whole chickens that are carefully boned and marinated in rich cognac, fresh thyme, and bay leaf to infuse deep, aromatic flavors. The meat is then stuffed with a luxurious filling of finely ground veal, earthy shiitake mushrooms, and a blend of vibrant pink and green peppercorns. This technique allows the chicken to cook evenly while retaining its tender texture. It is a perfect centerpiece for special occasions or a romantic dinner, offering a refined yet comforting experience. The combination of the herbal marinade and the peppery stuffing creates a complex flavor profile that is both elegant and deeply satisfying.

Ingredients

Directions

  1. Cut down along the breast bone, scraping along the bone to keep the meat intact.
  2. Disjoint the wing and continue boning along the wishbone.
  3. Turn the chicken over and cut along the back bone, carving out the meat from the bone.
  4. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact.
  5. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass.
  6. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken.
  7. Remove the thigh bone, leaving meat attached to the chicken half.
  8. Cut around the knob end of the leg, releasing the skin and the tendons.
  9. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed.
  10. Cut the knob off the end of the leg bone.
  11. Repeat the boning process with the second half of the chicken.
  12. Marinate the boned chicken meat for one hour in a mixture of cognac, thyme, and crushed bay leaf.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boned chicken, cognac marinade, green peppercorns, pink peppercorns, shiitake mushrooms, veal stuffing, thyme, bay leaf, gourmet chicken, special occasion, stuffed chicken, classic recipe
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