Fried Herb-Stuffed Chicken with Cabbage and Chestnuts

Herb-stuffed chicken breasts roasted to perfection, served over sautéed cabbage with salty bacon, chestnuts, and a rich red wine reduction.

Chicken Dinner High Protein Cabbage Chestnuts

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

33.2g

per serving

132.8 g total

Fat

51.3g

per serving

205.2 g total

Protein

46.4g

per serving

185.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Parmesan Cheese

freshly grated

Butter

for chicken

Butter

for cabbage

Liquids

200

Red Wine

300

Chicken Stock

200

Water

Meat

piece

Chicken Breast

boneless, wing bone attached

rasher

Bacon

cut into lardons

NutsSeeds

tbsp

Chervil

fresh leaves

tbsp

Flat leaf Parsley

leaves only

clove

Garlic

tsp

Salt

0.5

tsp

Black Peppercorn

Salt And Freshly Ground Black Pepper

for seasoning

clove

Garlic

finely diced

150

Chestnut

cooked, roughly chopped

sprig

Chervil

to garnish

OilsFats

tbsp

Extra Virgin Olive Oil

tbsp

Olive Oil

Vegetables

piece

Banana Shallot

finely chopped

400

Pointed Cabbage

finely shredded

Method

Prepare the chicken by cleaning the wing bone and lifting the skin while keeping it attached.

Preheat the oven to 190°C.

Spoon the cabbage onto plates, top with sliced chicken, and finish with the sauce and chervil.

Sauté shallots, garlic, bacon, cabbage, and chestnuts in butter, then simmer with water until tender.

Reduce red wine by a third in a pan, add stock to reduce by half, and whisk in butter.

Fry the chicken in butter and oil for 3 minutes until golden, then roast in the oven for 15 minutes.

Spread the herb mixture under the chicken skin and smooth it back down.

Pound the herbs, parmesan, garlic, salt, and peppercorns into a paste, then stir in the olive oil.