Chopped Challenge

Stuffed chicken with reduced red wine sauce

Chicken, garlic, goat cheese and red wine. Four chosen ingredients by the Chopped Up team for one unlucky chef, me, Ray. The Chopped Challenge is a weekly challenge for the Chopped Up team to come up with a dish where four chosen ingredients needs to be in it.

My though on this: easy. Well, I only needed some advice from friends what I could do with the red wine as I never used red wine in my dish. I was thinking of using red wine as a glace for the chicken or boil the chicken with red wine. In all of sudden while grocery shopping an idea came in mind! I remember from the catering that they used red wine as a sauce for the steak. So I came up with: Stuffed chicken with reduced red wine sauce. The chicken is stuffed with goat cheese, garlic and spinach. This will be wrapped around with bacon to keep them tidy and also bring the crispiness.

Ingredients (for two persons):


  • 1/3 red wine bottle
  • 4 stocks thyme
  • 3 bay leafs
  • 1 union
  • 2 carrots

Stuffed chicken

  • 500gram, two chicken filet
  • 3 peels of garlic
  • 100g of spinach
  • 145gram of goat cheese
  • 100gram of bacon, somewhat 5-6 bacon slices

Must have ingredients

  • Olive oil
  • Salt & pepper



Step  1

Chop the union and carrots into big pieces. The size for the carrots should be somewhat like a thumbnail and the unions can be cut into eight half. Also, chop the garlic to small pieces.

Step 2

Let’s start with making the stuffing: goat cheese with spinach. Turn on the fire and put on a pan till it is warm. When it is warm, lower the fire to medium, add two tea spoon of olive oil. Next, add the chopped garlic and spinach. Season it with a sprinkle of salt and pepper. Stir the spinach till they are bit cooked, so when the leafs becoming dark colored and turn the fire off. Get a bowl and break the goat cheese from its form to broken pieces. Add  the spinach to the bowl and start mixing it till the ingredients are balanced.


Step 3

Next, get the chicken filet and cut in half like a book. Make sure your knife is sharp! Season the inside of the chicken with a sprinkle of pepper and salt. Add the stuffing to one side of the chicken. Close chicken by gently folding the other half of the chicken.


Try to keep all the stuffing inside the chicken gently pushing the falling out stuffing back in. Get the bacon stripes and wrap it around the stuffed chicken. If the stuffing still falls out, use tooth pickers to keep it together.


Step 4

Oh boy! Almost forgot the sauce! Get a new pan or wash the previous pan. Heat up the pan, add 2 tea spoon of olive oil, chopped carrots and unions. Stir once in a while and let it simmer till the carrots are almost soft which somewhat 5 minutes. Not to forget to mention, put the lit on the pan! Afterwards put the heat on high and start pouring 1/3 of the red wine bottle. Add the thyme and bay leafs.


Simmer it for somewhat 10 to 12min or till thickened. Get another pan and use a sieve to separate the ingredients from the sauce.


Step 5

Heat up the pan to medium-high and pour 3 table spoon of olive oil. when the pan is warm, put the stuffed chicken in the pan and cook each side 5-6min. till they are crisp and brown.


Step 6

Time for plating!  Optional: add carrots if you want.


Easy peasy, right? Buon Appetito!



Written by Ray


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