Home Recipes Apricot-Walnut Stuffed Dark Meat Chicken Roll

Apricot-Walnut Stuffed Dark Meat Chicken Roll

Bake 30 minutes

Ingredients

  • 1 boneless chicken roll (dark meat), butterflied and opened flat
  • 1/2 cup dried apricots, chopped
  • 1/3 cup walnuts, toasted and chopped
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons olive oil, divided, plus more for rubbing
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 1 tablespoon margarine
  • Kitchen twine

Method

  1. Preheat the oven to 375F. Lay the chicken roll flat and season the inside generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat; saute the shallot and garlic 1-2 minutes until fragrant and soft.
  3. Remove from the heat and stir in the chopped apricots, walnuts, parsley, and thyme; this is the stuffing.
  4. Spread the stuffing evenly over the inside of the chicken roll, leaving a small border.
  5. Roll tightly and tie with kitchen twine at 1-inch intervals to secure.
  6. Rub the outside with the remaining olive oil and season with salt and pepper.
  7. Heat an oven-safe skillet over medium-high heat; sear the roll on all sides, 2-3 minutes per side, until golden brown.
  8. Transfer the skillet to the oven and roast 35-45 minutes until the internal temperature reaches 165F.
  9. Rest 10 minutes, then remove the twine and slice; deglaze the skillet with the wine and stock over medium heat, simmer 4-5 minutes, whisk in the margarine, and spoon the pan sauce over the sliced roll.

Chef's tip

Searing the roll on all sides before roasting locks in a flavorful crust and keeps the stuffing from making the exterior soggy; don't skip that step.

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