How long can I keep this dish?

Keep the chicken, apples and duchess potatoes covered in the fridge for up to 2 days. The chicken meat (without skin and bones) and the duchess potatoes can also be frozen for up to 2 months. I prefer to reheat everything in the airfryer: 6 to 8 minutes on steam fry at 160 °C, so it all warms through without drying out.

Can I make this recipe in a regular airfryer without a steam function?

Yes, you can! Simply boil the potatoes in a pan and cook the chicken on the airfry setting. Keep a close eye on it and check the core temperature, as it dries out faster without steam.

Can I use guinea fowl instead of chicken?

Absolutely! Take two guinea fowl and count half a guinea fowl per person. Since they're smaller, check a little earlier whether they're done.

Which sauce goes best with this chicken?

I made a creamy mushroom sauce (archiduc), but a creamy pepper sauce is delicious too. Really, your favourite sauce will work, so just pick the one you like best.

Which apples are best for the stuffed apples?

Choose small, firm apples that hold their shape, such as Jonagold, Elstar or Braeburn. A slightly tart apple is extra tasty with the soft goat's cheese and honey.

Whole chicken in the airfryer with stuffed apples and duchess potatoes

Favorites

1u45

•

Medium

Pulling a complete family meal out of the mega basket of my airfryer? Easy as pie! It's already a festive dish, with a nod to the holiday season. Just picture it when you open that drawer: a beautiful, juicy, golden-brown chicken, stuffed apples with goat's cheese and duchess potatoes. You can hardly believe it all comes out of the airfryer. The days when you only made fries in it are long gone.

Make sure to choose a quality chicken: I used a Mechelse Koekoek, but a black-footed chicken or a Bresse chicken works too. Or take two guinea fowl and count half a guinea fowl per person. Serve with your favourite sauce. I made a creamy mushroom sauce, but a creamy pepper sauce is delicious too. And a Belgian endive salad on the side is always a treat. Party time or what?

Ingredients

What do you need?

Quantity: 4P

For the chicken

1 quality chicken of approx. 2 kg (Mechelse Koekoek, black-footed or Bresse chicken) or 2 guinea fowl

1 onion

4 bay leaves

4 sprigs of thyme

30 g soft butter

pepper and salt

kitchen string

For the stuffed apples

4 small, firm apples

125 g soft goat's cheese

1 handful of pistachios (± 30 g), coarsely chopped

1 small red onion, finely chopped

1 tbsp honey

5 sprigs of rosemary

pepper and salt

To serve

creamy mushroom sauce or creamy pepper sauce

Belgian endive salad

Duchess potatoes

For the chicken

1 quality chicken of approx. 2 kg (Mechelse Koekoek, black-footed or Bresse chicken) or 2 guinea fowl

1 onion

4 bay leaves

4 sprigs of thyme

30 g soft butter

pepper and salt

kitchen string

For the stuffed apples

4 small, firm apples

125 g soft goat's cheese

1 handful of pistachios (± 30 g), coarsely chopped

1 small red onion, finely chopped

1 tbsp honey

5 sprigs of rosemary

pepper and salt

To serve

creamy mushroom sauce or creamy pepper sauce

Belgian endive salad

Duchess potatoes

Make it veggie!

Replace the chicken with 1 whole cauliflower or 1 celeriac and rub it with the same herb butter. Keep a close eye on the cooking time: vegetables cook faster than a whole chicken.
Make the sauce with vegetable stock instead of chicken stock.
The stuffed apples, duchess potatoes and endive salad are already vegetarian.

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Peel the potatoes, cut them into quarters and give them a quick rinse. Place them in the mega basket and select the steam function: 20 minutes.

Meanwhile, prepare the chicken. Cut the onion into quarters and stuff it into the chicken together with the thyme and bay leaves.

Mix the soft butter with pepper and salt and rub it all over the chicken. Tie the legs together with kitchen string.

Slice a little off the top and bottom of the apples so they stand up nicely. Remove the core.

Mix the goat's cheese with the chopped pistachios, the finely chopped red onion, the honey, the finely chopped leaves of 1 sprig of rosemary, pepper and salt. Divide the filling into four and spoon it on top of and into the apples. Stick a sprig of rosemary into each apple.

Take the steamed potatoes out of the airfryer and press them through a potato ricer or food mill. Stir in the egg yolks, the butter, pepper, salt and a pinch of nutmeg.

Put the mash into a piping bag with a star nozzle and pipe 6 pretty little towers. That gives you 2 extra for anyone who's still hungry: just warm them up briefly in the airfryer afterwards.

Place the chicken in the middle of the mega basket and cook it for 40 to 45 minutes on the steam fry function at 180 °C. This keeps the chicken nice and juicy on the inside while still giving it a lovely crispy crust. Is it done? Insert a meat fork between the thigh and the breast and let the juices run out. If they run clear, the chicken is ready. If they're still pink, let it cook for about another 10 minutes.

Meanwhile, make the creamy mushroom sauce.

Move the chicken to the side and place the duchess potatoes and stuffed apples next to it. Select the airfry function and cook everything for another 10 minutes at 180 °C.

Meanwhile, make the endive salad.

Time to plate up! Carve the chicken: first the legs, then the breast, and don't forget the 2 oysters ;-) Divide the meat over 4 plates and add a stuffed apple, a duchess potato and a spoonful of endive salad to each plate. Spoon the sauce over it and wow, what a feast!

Tips

Really go for a good chicken. A Mechelse Koekoek or black-footed chicken has firmer, more flavourful meat, and you can taste it straight away.
Not sure if the chicken is done? Insert a meat thermometer into the thickest part of the thigh. At 75 °C it's perfect.
You can prepare the duchess potatoes and stuffed apples a few hours in advance and keep them in the fridge. Then all you have to do is slide them into the airfryer at the last minute.
Leftovers? Keep the chicken, apples and duchess potatoes covered in the fridge for up to 2 days. Reheat them for 6 to 8 minutes on the steam fry function at 160 °C, so nothing dries out.