I love making these for any occasion, be it holidays or just a nice supper. I used to stuff the chicken with white rice, but I find that the wholegrain rice blends add a nice flavor and texture and make it less ordinary. I have been to butchers who carry these deboned chicken capons as a standard item, but if yours doesn
- 8 chicken capon bottoms, deboned (see sidebar) -
- 2 cups rice (rice blends work nicely) -
- 1 tsp dried rosemary or 1½ tsp fresh (use more if you enjoy rosemary as much as I do) -
- ½ tsp black pepper -
- 2 Tbsp olive oil -
- ½ lb. button mushrooms, thinly sliced -
- 2 cloves garlic, crushed -
- For Skin
- Onion half -
- Black pepper -
1. Preheat oven to 350° F.
2. Cook the rice in a pot with salted water, according to package directions. When cooked, add rosemary and black pepper.
3. Meanwhile, in a saucepan, heat olive oil. Sauté the mushrooms and garlic until soft and add into rice mixture. Let rice cool.
4. Lay each piece of chicken, skin side down, into a pan and place a fistful of rice into the center. Press rice flat and roll chicken up with rice in center. Place each roll, folded-side down, into the pan and pack as tightly as possible so they will remain closed. You can secure each one with a toothpick if you’d like.
5. Rub the skin of the chicken with the open side of the onion half and then sprinkle with paprika and a bit of black pepper. Rub the spices into the skin.
6. Bake, covered, for 1 hour and then let cool, uncovered, for 10 minutes.
NOTE: You can use extra rice stuffing as a side dish for another meal.