New Scandinavian Cooking > Episodes > S03 E04 Topping Off at the Tip > Corn-fed Chicken stuffed with Garlic and Sage
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  • Corn-fed Chicken stuffed with Garlic and Sage
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    By Tina Nordström

    Corn-fed Chicken stuffed with Garlic and Sage

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    Servings: 4

    PREPARATION:

    • 1

      Heat the oven to 150 degrees.

    • 2

      Put the sliced garlic and sage under the skin of the hens.

    • 3

      Fry the chicken breasts skinside down om medium heat for 5-7 minutes. The skin should be golden brown.

    • 4

      Put the chicken in the oven for a further 15 minutes.

    • 5

      Slice the spring cabbage, and fry it in butter and oil until golden brown. Put it on a plate.

    • 6

      Slice the apples and the radishes and mix with the spring cabbage.

    • 7

      Chop the onion finely and mix it with the other ingredients.

    • 8

      Drizzle the seseame seeds, raisins and a little oil and vinegar over the salad.

    • 9

      Season with salt and pepper.

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  • Servings: 4

    PREPARATION:

    • 1

      Heat the oven to 150 degrees.

    • 2

      Put the sliced garlic and sage under the skin of the hens.

    • 3

      Fry the chicken breasts skinside down om medium heat for 5-7 minutes. The skin should be golden brown.

    • 4

      Put the chicken in the oven for a further 15 minutes.

    • 5

      Slice the spring cabbage, and fry it in butter and oil until golden brown. Put it on a plate.

    • 6

      Slice the apples and the radishes and mix with the spring cabbage.

    • 7

      Chop the onion finely and mix it with the other ingredients.

    • 8

      Drizzle the seseame seeds, raisins and a little oil and vinegar over the salad.

    • 9

      Season with salt and pepper.

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