Crispy Chicken stuffed with Brie and Apple with Braised Caraway Spiced Cabbage and Apple

A trilogy of creamy brie, tart Granny Smith apple and thyme stuffed under chicken skin and baked until golden are a deliciously different departure from bland poultry. The apples sautéed with onions contrast the rich, creamy Australian King Island Triple Cream Brie I used. The stuffed crispy skinned chicken is served with braised cabbage and ample chunks of gala apples, seasoned with caraway seeds that lace this Germanic side dish with a light liquorice flavour. All in all this dish makes for a simple and straightforward celebration of fall.

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Australians, obsessed with ‘lean meat’, obsessing over 100 per cent fat free poultry and meat made finding chicken breasts with the skin on virtually impossible. However, I found plump chicken thighs and legs with the skin on, and would you believe it - half the price, so I grabbed those instead. Personally I prefer the thigh when it comes to poultry so it was an easy decision making process. While skinless chicken breasts can be stuffed by cutting a slit at the top of the breast and creating a pocket to fill, without the crisp skin to complement the tender, succulent flesh and contrast the sweet and savoury braised cabbage the dish would simply lose its pizazz.

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Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes

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Ingredients: 2 Tablespoons olive oil, 1 medium onion, chopped (fennel would work wonderfully here as well), 1 Granny Smith apple, cored and coarsely chopped, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 3/4 cup apple cider, 110 g Brie cheese, cut into slices, 4 chicken breast halves/ thighs (1 kg approx)

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Method: Heat oil in a medium sized non-stick skillet over medium heat, add onion; cook until very tender, about 8 minutes. Add apples, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup cider; cook until apple is tender, about 5 minutes. Remove from heat; cool slightly. Divide stuffing into 4 equal portions and slice the brie. Heat oven to 400 degrees F. Run fingers under chicken skin to separate from flesh. Dividing equally, insert stuffing and brie slices under skin of each piece. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a 13 x 9 x 2-inch baking dish. Bake in heated 200-degree C oven 35 minutes or until chicken skin is golden brown. Meanwhile prepare cabbage (see recipe below).

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Remove chicken to a platter; keep warm. Skim fat from baking dish. Scrape drippings into a small saucepan. Add remaining 1/2 cup apple cider, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cook over medium heat to reduce by half. Spoon over chicken.

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Braised Carraway Spiced Cabbage and Apple
This is a recipe from Epicurious, by Ian Knauer

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Makes 4 to 6 side dish servings
Active time: 15 min
Total time: 35 min

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Ingredients: 1 garlic clove, smashed, 3 tablespoons unsalted butter, 2 lb red cabbage, cored and cut into 1 1/2-inch pieces, 1 Gala or Fuji apple, cored and cut into 1/2-inch cubes, 1/2 cup unfiltered apple cider, 1/2 teaspoon caraway seeds, 2 whole allspice (optional), crushed, 1 1/2 tablespoons apple-cider vinegar

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Method: Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.