Chicken Paupiette with Honey & Mustard Glaze

Deboned chicken periperi recipe Deboned chicken periperi recipe
4 people 45 minutes 25 minutes


  • 0 - Black Pepper to season
  • 0 - Salt to season
  • 1 - SuperValu Free Range Whole Chicken deboned

For the Glaze

  • 100 ml Honey
  • 3 tbsp Wholegrain Mustard

For the Stuffing

  • 1 small Onion chopped
  • 50 g SuperValu Apricots chopped
  • 2 tbsp SuperValu Dried Mixed Herbs
  • 100 g SuperValu Fresh Breadcrumbs
  • 150 g Superquinn Award Winning Irish Sausages meat only


  1. Firstly, prepare the stuffing . Mix together the breadcrumbs, sausagement, onion, apricots and dried herbs and season with some salt and pepper. 
  2. Preheat the oven to 180C/350F/Gas Mark 4.
  3. Remove the chicken wings from the chicken and freeze to use later.    Place the butchers twine across the board crossways, then lay the legs in the centre with the flesh side up.  
  4. Place the stuffing in the centre of  legs,  then place the chicken breasts on top.  Bring the twine  in from the sides and tie  to create a parcel.    Place on to a baking tray and season.
  5. In the meantime, heat the honey in a small sauce over a medium heat, add the mustard and stir to combine.   Pour the honey and mustard over the chicken and place in a preheated oven for  40 - 45 minutes, then remove from the oven and let rest for a minimum of 5 minutes.
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