Roasted Capons with Wild Rice and Chestnut Stuffing
Roasted to perfection these herbed boneless chicken thighs are stuffed with gluten-free wild rice stuffing that is incredible!!! Chestnuts, bits of savory sausage and caramelized apples complement each other to make this delectable dish. Be forewarned the stuffing smells so amazing as it's being prepared if you start tasting it you might not have enough to stuff all your capons!!
1 cup of wild rice blend
2 cups of water
1 pkg peeled whole chestnuts (chopped)
4 T olive oil
12 oz Italian sausage
1 large onion (diced)
2 Granny Smith apples (unpeeled, cored cut into 1/2" cubes)
2 1/2 tsp dried thyme
1 cup chicken broth
Sea salt to taste
Black pepper to taste
½ stick of vegan butter (Earth Balance) melted
1/2 tsp sage (chopped)
1/2 tsp thyme (chopped)
1/2 tsp rosemary (chopped)
Cook wild rice according to package
Combine wild rice, chestnuts and parsley in a large bowl.
Open casing and crumble sausage.
In a large skillet heat olive oil add onions and sausage and sauté until meat is browned, stirring frequently and breaking up any larger pieces.
Add apples and thyme and sauté another 5 minutes
Stir in chicken broth scraping up brown bits.
Pour sausage mixture over rice mixture and stir to combine
Season to taste with salt and pepper
Preheat oven to 400
In a small bowl mix the melted butter with the chopped herbs
Gently message mixture all over the capons including under the skin
Place the capons skin side down and place 1/3 cup of stuffing in the center. Then roll up tightly and place seam side down in oven proof dish
Bake covered for 1 hour then uncovered for 15 Minutes.