Ingredients
-
1 apple
-
1 pear
-
2 stems parsley
-
2 stems tarragon
-
4 stems chervil
-
1 chickenapprox. 1kg
-
salt
-
pepper
-
2 tbsp honey mustard
-
400g hokkaido pumpkin
-
1 red onion
-
50g cream30% fat
-
50ml vegetable stock
-
50g nutsmixed
Directions
Convince yourself with our stuffed chicken on pumpkin with mixed nuts. Enjoy an unforgettable dinner with very tender and delicious meat.
Ingredients
| 1 apple | |
| 1 pear | |
| 2 stems parsley | |
| 2 stems tarragon | |
| 4 stems chervil | |
| 1 chicken | |
| salt | |
| pepper | |
| 2 tbsp honey mustard | |
| 400g hokkaido pumpkin | |
| 1 red onion | |
| 50g cream | |
| 50ml vegetable stock | |
| 50g nuts |
Steps
|
1
|
Wash the apple and pear, pat dry, remove the seeds and cut in cubes. Wash the parsley, tarragon and chervil, shake dry and pluck the leaves from the stems. Mix the prepared ingredients in a bowl. |
|
2
|
Wash the chicken from the inside and outside, dab dry and season with salt and pepper. Stuff the chicken with the apple pear filling, fix with kitchen twine and spread with honey mustard. |
|
3
|
Preheat the microwave (top and bottom heat: 180°C). Wash the pumpkin, pat dry and remove the seeds with a spoon. Cut the pumpkin into slices. Peel the red onion and cut into thin slices. Season the vegetables with salt and pepper and place them into the Panacrunch Pan. Then add cream, vegetable stock and nuts. |
|
4
|
Place the pan in the microwave and bake the chicken, using the combi function (steam/ oven function: 190 °C) for about 60 minutes. If needed, cover with aluminium foil. |
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