Recipes
Juicy Pan Fried Chicken with Autumn Squash and Apple Stuffing
Juicy Pan Fried Chicken with Autumn Squash and Apple Stuffing
Recipe Details
by Charmaine So and Sarah
Ingredients
General Ingredients
For the Autumn Squash and Apple Stuffing
Step by Step Instructions
Step 1
Preheat oven to 200C. Place cubed butternut squash onto baking sheet. Drizzle with olive top and season with salt and black pepper. Roast in oven until tender, about 20 minutes. Take out and set aside.
Step 2
In a large pan, melt butter and some olive oil in a large pot. Sauté onion until soft. Add in sausage chunks and cook until browned. Then add in garlic and apple. Cook until soft. Season with salt and black pepper. Turn off heat.
Step 3
Put sausage mixture, parsley, roasted butternut squash into a big bowl. Add in bread cubes and toss to make sure ingredients are well mixed. Whisk together eggs and chicken stock. Add to butternut squash mixture. Taste and season with salt and pepper again.
Step 4
Spoon mixture into an oven proofed dish. Bake in oven for 30 – 40 minutes or until top is golden brown.
Step 5
While stuffing is baking, prepare the chicken. Pat dry with paper towel and season with salt and black pepper.
Step 6
In a large frying pan, add in olive oil and heat over high heat. Place the chicken pieces skin side down and and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken pieces and to evenly distribute heat, until fat renders and skin is golden brown.
Step 7
Turn the pieces over and continue to cook until chicken is cooked through. Remove chicken pieces from pan onto a plate.
Step 8
In the same pan, add in chopped shallots and fresh thyme and cook until soft. Deglaze with white wine and let wine cook off. Add in chicken broth and let the sauce reduce by half. Season with salt and black pepper. Turn off heat and sprinkle chopped parsley into sauce.
Step 9
When stuffing is ready, let rest for 5 minutes. Spoon onto serving plates and top with chicken pieces. Drizzle sauce on top and serve immediately.
Ingredients
General Ingredients
For the Autumn Squash and Apple Stuffing
by Charmaine So and Sarah
Step by Step Instructions
Step 1
Preheat oven to 200C. Place cubed butternut squash onto baking sheet. Drizzle with olive top and season with salt and black pepper. Roast in oven until tender, about 20 minutes. Take out and set aside.
Step 2
In a large pan, melt butter and some olive oil in a large pot. Sauté onion until soft. Add in sausage chunks and cook until browned. Then add in garlic and apple. Cook until soft. Season with salt and black pepper. Turn off heat.
Step 3
Put sausage mixture, parsley, roasted butternut squash into a big bowl. Add in bread cubes and toss to make sure ingredients are well mixed. Whisk together eggs and chicken stock. Add to butternut squash mixture. Taste and season with salt and pepper again.
Step 4
Spoon mixture into an oven proofed dish. Bake in oven for 30 – 40 minutes or until top is golden brown.
Step 5
While stuffing is baking, prepare the chicken. Pat dry with paper towel and season with salt and black pepper.
Step 6
In a large frying pan, add in olive oil and heat over high heat. Place the chicken pieces skin side down and and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken pieces and to evenly distribute heat, until fat renders and skin is golden brown.
Step 7
Turn the pieces over and continue to cook until chicken is cooked through. Remove chicken pieces from pan onto a plate.
Step 8
In the same pan, add in chopped shallots and fresh thyme and cook until soft. Deglaze with white wine and let wine cook off. Add in chicken broth and let the sauce reduce by half. Season with salt and black pepper. Turn off heat and sprinkle chopped parsley into sauce.
Step 9
When stuffing is ready, let rest for 5 minutes. Spoon onto serving plates and top with chicken pieces. Drizzle sauce on top and serve immediately.