Pulled Chicken Stuffed into Baked Potatoes with Gravy

Photo by Gail B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    baking potatoes (Russet)

  • 3-3 1/2

    lb whole chicken

  • salt and freshly ground pepper

  • 2

    tbsp olive oil

  • 1

    whole head garlic, sliced in half horizontally

  • 1

    tbsp butter

  • 2

    tbsp all-purpose flour

  • 1/2

    cup white wine

  • 1

    tbsp fresh sage, chopped

  • 1

    tbsp fresh thyme, chopped

  • Gravy of your choice

Directions

Preheat oven to 400F. Pierce each potato 10 times with a fork and place potatoes on rack in oven. Cook until tender, about 1 1/4 hours. Place chicken in 9 x 13 inch metal baking or roasting pan. Season well with salt and pepper and drizzle with olive oil. Add garlic, cut-side facing down. Roast for 20 minutes then lower heat to 350F. Continue to cook until internal temperature of chicken reads 180F with a meat thermometer, about another 50 minutes. Remove from oven, place chicken on plate, and let rest until cool enough to handle. Place pan on burner and use a wooden spoon to melt butter over medium-high. Stir in flour until fully combined with butter, cook for 1 minute. Slowly stir in white wine. Stir in 1 cup water, squeeze the roasted garlic cloves into the pan and let simmer for 10 minutes. Strain mixture into a small saucepan, using the back of a spoon to force garlic through. Add sage and thyme. Let simmer 5 minutes longer, adding a drop of water if it becomes too thick. Meanwhile pull chicken meat from bone and shred into bite size pieces. Remove potatoes from oven, slice top open to expose flesh. Loosen flesh with a fork and season with salt and pepper. Stuff with chicken and pour hot gravy overtop.

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