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Stuffed chicken with sweet potato and Brussels sprouts

Cooking a stuffed chicken may seem like a lot of work, but it’s not too bad (in this case). Hugo: “The preparation is done in no time. The only thing that takes a long time is waiting for the oven.”

A Thanksgiving turkey is always generously filled with tasty spices. In order for the flavors to soak in properly, you have to stuff a chicken, instead of putting the spices on top: “The outside of a chicken has a skin, so little flavor is allowed. That’s why it is good to inside, so that the flavor can soak in and the whole chicken is well seasoned. ”

Stuffed roast chicken from the oven

  • Main course 4 persons
  • Preparation about 1½ hours


  • 1 free-range chicken (approx. 1½ kg)
  • 2 white sandwiches
  • 3-4 tablespoons of milk
  • 2 shallots
  • neutral oil
  • 125g diced bacon
  • 2 cloves of garlic
  • 2-3 branches of sage
  • 75g unsalted pecans
  • 1 sweet and sour apple
  • 70g dried cranberries
  • 1 orange
  • salt and pepper

Roasted sprouts

  • Side dish 4 people
  • Preparation approx. 20 minutes


  • 800g sprouts
  • neutral oil
  • salt and pepper
  • 2-3 tablespoons of balsamic vinegar

Sweet mashed potatoes

  • Side dish 4 people
  • Preparation approx. 20 minutes


  • 800g sweet potatoes
  • salt
  • 40g butter
  • ½ orange
  • cayenne pepper
  • ½ bunch of curly parsley

Stuffing the chicken

Preheat the oven to 220 degrees. Wash the apple and cut it (skin and all) into cubes.

Chop the shallots and put them on the fire together with the bacon cubes. Cut the garlic cloves and sage into large pieces and add them to the pan with the bacon cubes.

Let it fry briefly on medium heat.

Tear the bread into large pieces over a bowl and add a good splash of milk.

Mix the bread well with the milk, until it becomes slightly soggy. This will give your filling a little binding. You want this, so that it stays well in the chicken later.

Then put the dried cranberries and pecans in the bowl with the bread.

Remove the pan with bacon from the heat and put everything in the pan with the bread in the bowl, together with the apple cubes and zest of an orange peel. Also squeeze the orange a bit for some juice. Mix everything well and season with salt and pepper.

Tip: If not already done: tie the legs of the chicken together with a tying string.

Fill the chicken with the filling until it is completely full. Then put some oil, salt and pepper over the chicken. Do you have any leftover filling? Then put it under the chicken.

Lower the oven temperature to 180 degrees and put the chicken in the oven for about 70 minutes.

As soon as the liquid runs out, scoop this over the chicken with a spoon. Repeat this about every 15 minutes to keep your chicken nice and tender.

Sweet mashed potatoes

Peel the sweet potatoes, cut them into pieces and boil them with cold water. Cook for about 10 minutes.

Beware: Sweet potato is a sturdy tuber (and actually not a potato at all, even if we call it that). Be extra careful with cutting, as this can sometimes be a bit difficult.

Check if the sweet potato is done by poking it with a fork. When they are cooked, remove the pan from the heat and drain all the cooking water.

Add the butter to the potatoes and add some spice with some cayenne pepper. Squeeze some orange juice to taste.

Grab a pestle and mash everything together. Add some salt and pepper if to taste. The puree is now ready. Make sure the stove is off and put the pan back on the burner to rest.

Grilled Brussels sprouts

It is the sprout season. You may remember the sprout as a bitter, not so tasty vegetable, from childhood. According to Hugo, this is not necessary: ​​”The sprout has become less bitter over the years and we are making it extra tasty today by caramelizing it in the oven with balsamic vinegar.”

Did you know: the sprout is actually a little green cabbage? It grows on the ‘trunk’ of the Brussels sprouts plant. Below is an image in which Hugo shows what that looks like.

Okay, continue with the dish. Pick off the ugly leaves from the sprouts and cut them in half. Place them on a baking tray lined with aluminum foil and roast them under a hot grill for 5-10 minutes, at the highest possible temperature.

Pay attention: Place aluminum foil on the baking tray and do not use baking paper, because it will burn at too high a temperature.

Finishing the dish

Remove the Brussels sprouts from the oven and immediately drizzle the balsamic vinegar on top. It should start to bubble from the heat. Turn off the grill and slide the Brussels sprouts back under the grill to let them simmer.

Chop the fresh parsley and mix it with some orange juice, zest and coarse salt flakes through the sweet potato puree.

Remove the chicken from the oven and check that it is cooked properly.

Spoon the mashed potatoes onto a plate and garnish with some grilled Brussels sprouts.

Place the chicken on a separate platter and pour over some gravy left over from roasting in the oven. Finish with coarse sea salt.

Cut the string loose by the legs of the chicken and divide the chicken over the plates.



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