Herb-Stuffed Inside-Out Chicken Cordon Bleu Wrapped In Pastry Crust
A hearty inside-out chicken cordon bleu filled with stuffing and wrapped in pastry crust.
Equipment
- Oven
- Pan
- Kitchen Twine
Ingredients
- 200 g flour
- 100 g cold butter, cut into cubes
- 1 pinch salt
- 60 ml water
- 2 carrots, diced
- 0.5 yellow onion, diced
- 2 tbsp parsley, chopped
- 1 clove garlic, minced
- 1 pinch cayenne pepper
- 2 tsp olive oil
- 1.5 kg whole chicken
- 1 tsp salt
- 1 sprig rosemary
- 85 g Swiss cheese slices
- 85 g ham slices
- 1 egg yolk
- 2 tsp water
- 85 g carrots
- 60 g onions
- 2 tbsp oil
- 100 ml red wine
- 1 tbsp tomato paste
- 200 ml vegetable broth
- 1 tsp rosemary, chopped
- 1 clove garlic, chopped
Instructions
- Preheat the oven to 350°F. Add the butter and water to the flour, process into a smooth dough, and refrigerate for at least 2 hours.
- Combine the diced carrots, diced yellow onion, chopped parsley, minced garlic, cayenne pepper, and olive oil.
- Season the entire chicken and cavity with salt and spoon the herb stuffing into the cavity. Tie the chicken legs together with kitchen twine.
- Dress the chicken with Swiss cheese slices and ham slices.
- Roll out the pastry dough, and wrap it around the chicken. Brush the dough with an egg wash and cook for 60 minutes.
- Add the olive oil, carrots, and onions to a pan. Briefly sweat the vegetables with the chopped rosemary and garlic and then pour in the red wine. Finally, add the tomato paste and vegetable broth, and stir everything together.
