Cumberland Chicken With Pork, Herb And Ham Stuffing

Recipe Ingredients

12		Chicken thighs - boned
		Stuffing
1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	73g / 2.6oz	Mushrooms - chopped
1/2 cup	73g / 2.6oz	Fresh spinach - chopped
2 tablespoons	30ml	Fresh parsley - chopped
1/4 teaspoon	1.3ml	Dried marjoram - sage and thyme
1/4 teaspoon	1.3ml	Salt
		Pepper
1/2 lb	227g / 8oz	Ground pork
1/4 lb	113g / 4oz	Ham - finely chopped
3/4 cup	109g / 3.8oz	Soft bread crumbs
1		Egg
		Cumberland Sauce
1 cup	62g / 2.2oz	Red currant jelly
1/2 cup	118ml	Port
1/2 cup	118ml	Orange juice
1/4 cup	59ml	Lemon juice
1		Orange - cut in slivers , rind of
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Ginger

Recipe Instructions

STUFFING: In skillet, melt butter over medium heat; cook onion until tender. Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt, and pepper to taste; cook for 2 minutes or until fragrant. Let cool.

In bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix well. Fill pocket of each boned thigh with heaping tablespoon of stuffing and enclose with thigh meat. Secure with string. Place seam side down in single layer in greased baking dish.

CUMBERLAND SAUCE: In saucepan, combine jelly, port, orange juice, lemon juice, orange rind, mustard and ginger; bring to boil, stirring constantly. Remove from heat.

Pour 1/2 cup of the sauce over thighs. Bake, uncovered, in 350 degree oven for 1 1/4 hrs, basting occasionally, or until golden brown and juices run clear when chicken is pierced. Remove string, serve remaining sauce warm with chicken.

Source:
The Canadian Living Cooking Collection

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