Yield
6 to 8 servings

How to Make It

Step 1

Combine first 6 ingredients and water to cover in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Strain broth, reserving 2/3 cup. Discard vegetables. Bone chicken, and chop meat. Place chopped chicken in a 12- x 8- x 2-inch baking dish.

Step 2

Combine breadcrumbs, onion, chopped parsley, savory, and pepper in a small mixing bowl. Stir in reserved broth; mix well. Set aside 3 tablespoons stuffing mixture. Spoon remaining stuffing in center of each slice of ham, and roll up tightly. Arrange ham rolls, seam side down, around chicken in baking dish.

Step 3

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in nutmeg. Spoon sauce over chicken and ham rolls; sprinkle with reserved stuffing. Bake, covered, at 350° for 15 minutes. Uncover, and bake an additional 15 minutes.

Oxmoor House Homestyle Recipes

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