Chicken meat is so everyday that we tend to underestimate it a bit and yet it will be present in many of our Christmas menus. With good quality specimens and a somewhat special recipe, it becomes a perfect silverware, for example with roasted and stuffed chicken. To really succeed we cannot forget the accompaniment, and the sauces play a crucial role.
An elegant sauce boat at the table is the best complement to a good stuffed chicken. The sauce adds the finishing touch, prevents the meat from being dry, complements and balances it. We can surprise with original proposals or play it safe with the most traditional ones, and since there is nothing written about tastes, here we have 13 different sauce ideas to go with stuffed chicken.
It is my favorite topping for baked chicken. In Switzerland it is very common to accompany different dishes with apple puree and with meats it combines especially well. One option is to roast several apples together with the chicken and then mash them without the skin with the juices from the roast, but if you prefer it softer and lighter, this recipe for applesauce with rosemary is ideal. And we leave you the complete recipe right here.
We will start by peeling and core the apples, then we cut them into small and irregular pieces. We put a pot on the fire and add the apple, on top of the brown sugar, along with half a teaspoon of dried rosemary, the juice of a lemon and the water or brandy that gives it an exquisite point. We also add the whole fresh rosemary branches. Cook everything together over medium heat, stirring occasionally for half an hour or until we see that the apple is made compote. If we like, we leave the puree with chunks, but then we crush everything with the blender to make it finer.
2. All-purpose sauce
This magnificent multipurpose sauce recipe from my partner Pakus is the most versatile and a good quantity is worth preparing to have leftovers in the fridge. Very good with meats and also with vegetables and salads.
It is prepared by first reducing 100 ml of crushed tomato with three tablespoons of brown sugar and cooking separately 100 ml of orange juice with 60 g of soy sauce and two tablespoons of honey. Then we add the kind of quick tomato jam to this second mixture and we simmer until it reduces.
3. Chimichurri sauce
Chimichurri is a typical Argentine sauce -also in other Latin American countries- essential to accompany barbecues and barbecues. There are different versions and perhaps it is better known when the green color of the parsley predominates, but this recipe for chimichurri sauce will make your mouth water and it will be scary with the stuffed chicken.
To prepare it we need to crush or chop very well 30 ml of vinegar, 40 ml of lemon juice, 60 g of red onion, 6 g of hot paprika, 1 clove of garlic, 3 g of black pepper, a little ground bay leaf and salt to taste. Then we add 90 ml of olive oil, 20 g of fresh parsley and about 5 g of dried oregano, chop again and adjust the salt level.
4. Boletus sauce with cream
The combination of mushrooms with a dairy base always works well to accompany meats, much better if we can use good quality mushrooms. This time we will combine seasonal boletus with some mushrooms, but you can encourage yourself to add the wild mushrooms that you find available.
If we want to use the recipe for the sauce with which Pakus accompanied an Iberian prey, we only need to sauté a couple of boletus with four quartered mushrooms, add the juices from the cooked chicken and mix the whole with one or two tablespoons of liquid cream.
5. Barbecue sauce with honey
A good barbecue sauce is the perfect wildcard for all kinds of meats, not just the typical ribs. For this homemade version we will start by crushing four cloves of garlic with two tablespoons of honey, two tablespoons of tomato sauce, 50 ml of orange juice, 50 ml of vinegar, a teaspoon of salt and a teaspoon of paprika. Then you have to cook it for ten minutes without stopping stirring until thickened.
6. Honey garlic sauce
Two essential ingredients in any pantry that they combine wonderfully when they come together to praise meats and vegetables. This sauce is very simple; We start by cooking 125 ml of honey with 30 ml of soy sauce and four minced garlic cloves. Apart we mix a tablespoon of cornstarch with 75 ml of cold water, add it and cook until it thickens, stirring constantly.
7. Romesco sauce
It is, in my opinion, one of the jewels of our gastronomy, an absolute bane to dipping bread incessantly when prepared well. And getting a good romesco sauce is very simple, although it is an elaboration that requires a little more time because you have to remember to rehydrate the ñoras and the tomatoes must be roasted, as the name suggests.
The night before we hydrate two ñoras in water, we drain them and chop them without the seeds. We roast two or three tomatoes and 1 a head of garlic separately at 200ºC for about 15 minutes and peel them. It only remains to mix them with the ñoras, 15 g of hazelnuts and 15 g of toasted almonds, 1 slice of toasted bread, 250 g of olive oil, 100 g of vinegar, a chilli, sweet paprika and salt to taste. Here you have the version for Thermomix.
8. Sriracha sauce
To serve the chicken stuffed with this spicy sriracha sauce we can do as in the original recipe, adding it to the cooking of the meat, or reduce it separately. In any case we will need 80 g of ketchup, 80 g of honey, 30 g of sriracha sauce, 30 g of Dijon mustard, 2 tablespoons of whiskey, a little salt and ground black pepper. It will also look great if we cook it a little with the chicken juices until thickened.
9. Simple pepper sauce
The pepper sauce is one of the classics of the kitchen, normally used to accompany noble red meats but also delicious for chicken. Adapting this version of Pakus we will have it ready in a short time, and for this we need to reduce 200 ml of liquid cream with chicken juices. Next we add 50 crushed peppercorns and a teaspoon of Bovril, mixing well.
10. Pepper sauce with cognac and port
As an alternative something more complete and elaborate we have this version with cognac and port, very aromatic. Deglaze the chicken juices in a pan with 100 ml of brandy and 100 ml of port, and flambé. When it has reduced to half we add 400 ml of cream and 40 g of Bovril. Finally add black and green peppercorns and cook for a few more minutes.
11. Beer and honey sauce with chestnuts
The chestnuts with honey they always make a good couple and can also be combined with all kinds of meats. To accompany this sauce with the roast chicken, we will first cook about six small onions until golden brown, and then add 12 peeled chestnuts, 330 ml of beer, a tablespoon of honey, a teaspoon of brown sugar, half a teaspoon of Worcestershire sauce and a pinch of walnut butternut. When it reduces, we can add juices from the chicken and serve with fresh thyme.
12. Homemade ketchup
I am usually horrified to see in American movies and series how they put ketchup on almost everything, although in our country there are also many people almost addicted to this famous sauce. However, preparing our healthier homemade version we will have a very original alternative that the little ones will love at home.
You have the version for Thermomix but it can also be done in traditional mode. We first need to cook 750 g of peeled pear tomatoes, 50 g of red pepper, 35 g of onion and a minced garlic clove with a little salt, for about 20 minutes. Then we crush and add a cinnamon stick, a clove, 20 g of brown sugar, 20 g of honey and 40 g of white wine. Cook for 40 minutes, remove the spices and let it rest overnight.
13. Teriyaki sauce
Finally we propose to give you a oriental touch at the table with the homemade teriyaki sauce. All you have to do is crush 75 ml of soy sauce, 30 ml of rice vinegar, two tablespoons of brown sugar, two cloves of garlic, two teaspoons of ground ginger, a tablespoon of cornstarch, 30 ml of water and 5 ml of sesame oil. If we like it thicker, we can cook it until reduced.
In case you do not have any sauce prepared or want to complicate it too much, add some root vegetables to the chicken while it cooks and mash them with the juices and a little orange juice or cream to lighten it. In any case, I hope these sauce recipes have inspired you if you plan to prepare stuffed chicken.
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