Roasted Chicken with Wheat Berry Stuffing

Roasted Chicken

Roasted Chicken with Wheat Berry Stuffing

Apricot Sauce
Perfect for the holiday table, this Einkorn Wheat Berry Stuffing recipe is written to serve with roasted chicken, but it also makes a great side dish to serve with fish or a salad! The cooked einkorn wheat berries are tossed with... sautéed mushrooms and dried apricots until they’re a bit toasted, then served alongside the roasted chicken that’s drizzled with an apricot vinegar sauce. The simple apricot sauce comes together in minutes and can also double as a dip for cheese and crackers!

Note: We cooked our chicken and stuffing separately; however, you can also prepare the stuffing ahead traditionally, roasted inside the chicken: Simply precook the onions, garlic, mushrooms, and pecans on a pan as instructed, then stir in the boiled wheat berries and the remaining ingredients. Finally, add this mixture to cook along with your chicken in the oven.

Roasted Chicken with Wheat Berry Stuffing

Ingredients

For the Roasted Chicken

  • 1 whole chicken
  • ¼ cup unsalted butter, slightly melted
  • 2 sprigs of rosemary, finely chopped
  • 3 small carrots or 2 halved large carrots, peeled
  • 2 celery stalks
  • ½ onion, quartered
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For the Wheat Berry Stuffing

  • 8 oz. sliced mushrooms
  • ¾ cup chopped pecans
  • 2 cloves garlic, minced
  • ½ cup finely chopped onion
  • 3 tablespoons Jovial Extra Virgin Olive Oil
  • ½ cup Jovial Einkorn Wheat Berries (or 1 cup cooked)
  • ½ cup dried apricots, chopped into small pieces
  • 1 tablespoon fresh parsley, minced
  • ½ teaspoon salt

For the Apricot Sauce

Instructions

Roast the Chicken

  1. Preheat oven to 400°F.
  2. In a small bowl, stir together the salt and pepper along with the chopped rosemary. Set aside.
  3. Arrange the peeled carrots and celery in a single layer at the bottom of a Dutch oven, trimming as necessary.  
  4. Pat the chicken dry with a paper towel, then massage the butter all over the bird. Sprinkle the salt and rosemary mixture over the chicken evenly, then add the chicken to the Dutch oven. Tuck in the quartered onions on the sides.
  5. Cook covered for 1 ¾ - 2 hours, until the chicken is well-browned and a thermometer reads 180°F. Let rest for 10 minutes before carving.

Make the Wheat Berry Stuffing

  1. While the chicken is roasting, cook the wheat berries: bring 1 cup of water to a boil. Add the wheat berries and simmer on low for 15-20 minutes, until the water has absorbed.  
  2. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and onions and sauté a few minutes, until fragrant.
  3. Add the mushrooms and pecans to the skillet and cook until tender, about 6 minutes.
  4. Add the dried apricots, parsley, and salt. Cook for 5 minutes.
  5. Add the cooked wheat berries and cook for a few more minutes, until warm and very lightly toasted.

Make the Apricot Sauce and Serve

  1. In a small saucepan over medium heat, combine the apricot fruit spread and the apple cider vinegar. Heat until warmed.
  2. To serve, drizzle over plated pieces of chicken, or serve on the table in a small bowl.