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Jim Coleman Recipes

Braised Chicken with Ham Stuffing

The Ingredients you will need are:

2 cups of Baked Ham, cut into thin julienne strips
3 or 4 cloves of Garlic
2 medium-size Onions, thinly sliced
A 4 to 5 pound Roasting Chicken
3 stalks of Celery, cut into julienne strips
several sprigs of Parsley
2 tablespoons of Butter
Salt and freshly Ground Black Pepper
3/4 of a cup of Sherry

Combine the ham, garlic and onion, and stuff the bird with this mixture.
Seal the cavity of the chicken with foil, then truss the bird.

In the bottom of a braising pot, make a bed of the celery, leeks and parsley. Place the bird on top and rub it well with butter, salt and pepper. Pour the sherry over the chicken and cover the pot. Cook the chicken in a 375=F8 oven for 1 3/4 hours, removing the lid for the last half of an hour.

Remove the chicken to a hot platter and surround it with the vegetables. Reduce the pan juices by one half by boiling rapidly, and serve separately as a sauce for the chicken.

This recipe serves six people

©2005 WHYY