Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

A bit of an unusual combination of ingredients, I'll admit, but it works… Ask my guests who were the guinea pigs. I had zero leftovers.   

SERVES 8–10

• 10 chicken capons or 10 chicken thighs with skin 
• 2 Tbsp flour
• 1 Tbsp balsamic vinegar 
• 2½ Tbsp silan

Stuffing

• 2 Tbsp oil
• 1 onion, finely diced 
• about 5 inches (12½ cm) kielbasa or similar spicy sausage, finely chopped 
• 1 5.2-oz (150-g) bag large-sized garlic and herb croutons
• (or similar)
• ½ cup water 
• ½ cup chopped dates 

Preheat oven to 350°F (175°C). 

To make the stuffing: Heat oil in a large frying pan and add the onion. Sauté until golden. Add the kielbasa and sauté for a few minutes. Add the croutons and stir, cooking for a few more minutes. Remove from heat. Add water to soften the croutons. Add dates and mix well. 

Divide the mixture among the capons or place under the skin of each piece of chicken. 

Coat the chicken skin with flour. Combine vinegar and silan in a small bowl and pour over the chicken pieces, brushing it over to fully cover. 

Cover the pan and bake for 1 hour. Uncover and bake for another 45 minutes to an hour. 

(Originally featured in Family Table, Issue 776)