Pot Roasted Stuffed Chicken Recipe

Name: Pot Roasted Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 free-range chicken or 1 capon; 4 ounces fatty pancetta; 4 ounces prunes; 4 ounces dried fruit; 1 inch cinnamon stick, ground with; 1/2 whole nutmeg, and; 1/2 inch dried gingerroot; garlic, if you like; 1/4 teaspoon saffron, soaked in hot water (this can be left out); 2 glasses good dry white wine; 1 glass verjuice or 1 glass bitter orange; orange peel; For the stuffing; 1 cup fresh breadcrumb; 1/2 cup chopped walnuts or 1/2 cup almonds; 1/2 cup chopped fresh herb (parsley,marjoram,rosemary); 1 egg; lemon juice; grated lemon peel; 1/2 cup grated parmesan cheese or 1/2 cup mild cheddar cheese; salt; pepper; garlic, if you like

Servings: persons

1 free-range chicken or 1 capon
4 ounces fatty pancetta
4 ounces prunes
4 ounces dried fruit
1 inch cinnamon stick, ground with
1/2 whole nutmeg, and
1/2 inch dried gingerroot
garlic, if you like
1/4 teaspoon saffron, soaked in hot water (this can be left out)
2 glasses good dry white wine
1 glass verjuice or 1 glass bitter orange
orange peel
For the stuffing
1 cup fresh breadcrumb
1/2 cup chopped walnuts or 1/2 cup almonds
1/2 cup chopped fresh herb (parsley,marjoram,rosemary)
1 egg
lemon juice
grated lemon peel
1/2 cup grated parmesan cheese or 1/2 cup mild cheddar cheese
salt
pepper
garlic, if you like

1
Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
2
Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
3
Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
4
Add a few scrapings of the orange peel.
5
Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
6
Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
7
Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
8
Pour some of the cooking liquid over the chicken and serve hot.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 free-range chicken or 1 capon, 4 ounces fatty pancetta, 4 ounces prunes, 4 ounces dried fruit, and more.

Yes, Pot Roasted Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roasted Stuffed Chicken

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