Boneless Chicken With Roasted Peaches
Copacol Seasoned Boneless Chicken is among the simplest and most practical products, as it is very easy to prepare. As it is already seasoned and deboned, the process consists only of stuffing it and putting it in the oven.
For the Boneless Chicken with Roasted Peaches recipe, we followed the same logic. Stuff the chicken with a crumble made with dried apricots and add the peaches around the chicken. The result was delicious.
__ __ Ingredients List
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1 Copacol Boneless Chicken
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500 g of cassava flour type bijú
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1 chopped onion
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200 g dried apricots, cut into strips
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400 g butter (at room temperature)
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8 fresh peaches, halved (discard the pit)
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50 ml of cognac
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fresh thyme to taste
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salt to taste
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Note:Thread for tying the chicken
__ __ Preparation mode
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Melt half of the butter and brown the onion.
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Add the chopped apricot and sauté until it starts to brown, season with salt and add the manioc flour, toast quickly.
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Fill the inside of the bird with this farofa, sew and place on a baking sheet.
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Tie the thighs and wings together, forming an X with the thread.
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Spread the remaining butter over the bird with the help of a brush, cover with aluminum foil. Bake in a preheated oven at 160°C for about two hours.
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Remove the bird from the oven and discard the foil, place the peaches next to the bird, sprinkle salt and thyme leaves over the peaches, pour the brandy on the baking sheet, return the mixture to the oven for about 20 minutes or until golden. , basting the bird with the broth from the roasting pan from time to time.
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After roasting, let it rest for a few minutes before slicing, so that the meat's liquids are reabsorbed.
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On a platter, decorate the roasted bird with fresh thyme and the roasted peaches. Serve the remaining farofa leftover from the stuffing in a separate bowl, or next to the bird.