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Erik Saayman

Eric Saayman in the Kitchen

Our white wine maker Eric Saayman prepares the wonderful dish based on an Ina Paarman’s recipe.

Eric, friends and family spent a day with Jorina Maas to create and share this delicious recipe & more. Follow her blog here.

Debonned Stuffed Chicken

BACON & WALNUT DEBONED STUFFED CHICKEN

Ingredients

  • 20ml Oil
  • 2 Onions, finely chopped
  • 1 Packet streaky bacon, chopped into small blocks
  • 2 Garlic cloves, finely chopped
  • 250g Brown mushrooms, sliced
  • 150g Walnuts
  • 4 Slices of white bread, toasted and cut into blocks
  • 1 Egg
  • 1 Large deboned chicken

Method:

  1. Fry onions with oil until soft and starting to caramelize. Add bacon, garlic and mushrooms and fry until cooked. Add walnuts, bread blocks and egg.
  2. Now to get your hands dirty….
  3. Stuff the chicken and roll up and tie with string. Leave to rest and set for 1 hour.
  4. Cook in Weber for 40 mins – 60 mins. I like a squeeze of lemon right at the end.
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