Apple, Cranberry, and Carraway stuffed Chicken

We had company visiting from France and I wanted to do a pleasant meal for them the one night they would not be hitting a restaurant. I am the perpetual hostess and so love entertaining. I adapted this recipe from, made a few changes but mostly stuck to the recipe. There is no better sensation than to make someone feel at ease in a place that they are unfamiliar. I know the many different countries I have experienced and the new foods. I want to be able to impart a bit of my “home cooking” to these wonderful people and hope they will consider it as a great memory! (As a side note, one of the visitors has not been here to visit in 13 years, my husband and I hosted him back then and he remembers it all)  I have to apologize. I was not able to take a bunch of pictures of me cooking while we had our company here. I will post the finished product but… it feels empty without a bunch of how to pics =/


 For stuffing

  • 1 Granny Smith apple
  • 3 tablespoons unsalted butter
  • 1 teaspoon caraway seeds
  • 1 medium onion, chopped
  • 1 1/2 celery ribs, sliced      crosswise 1/8 inch thick
  • 1/2 cup coarse fresh rye bread      crumbs (with or without seeds)
  • 1/4 cup chopped fresh flat-leaf      parsley
  • 3 tablespoons dried currants (or      dried cranberries)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For chicken and pan sauce

  • 6 skinless boneless chicken      breast halves (2 lb)
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons all-purpose flour
  • 1 cup unfiltered apple cider (I      used organic apple juice)
  • 1 cup chicken broth (you will      more than likely need more to keep the sauce from getting to thick.)
  • Make stuffing:
    Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
  • Stuff chicken:
    Preheat oven to 425°F.
  • Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
  • Cut a pocket in each breast half:
    Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
  • Cook chicken:
    Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
  • Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
  • While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, and then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
  • Let chicken stand 5 minutes, and then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.


I served this with Brussels sprouts and accordion potatoes. Click on the names for the recipes.


Bon Appétit

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