We know it’s not Christmas but we love to stuff our chicken and turkey! Believe us when we say that the amazing taste of pancetta makes a beautiful combination with the aromatic herbs inside a juicy chicken and make this dish really special…
Serves: 4 Preparation time: 30′ Cooks in: 1h Ready in: 1:30′
1 chicken (1,5 kgr)
100gr pancetta, diced
1 tbsp rosemary, finely chopped
1 tbsp parsley finely chopped
1 tbsp sage, finely chopped
1 tbsp fennel seeds
2 garlic cloves, finely chopped
5 tbsp extra-virgin olive oil
salt, freshly ground black pepper
Pat dry chicken with kitchen paper.
In a bowl mix the rest of the ingredients, season with salt and pepper and stuff the chicken’s cavity. Seal cavity with toothpicks or sew the cavity using a heavy needle and heavy thread or butchers’ twine.
Brush a baking dish with 3 tbsp oil and place the chicken. Drizzle the chicken with the remaining oil and season with salt and pepper. Bake in a preheated oven at 180C/fan or until cooked through and nicely colored. Serve warm with green salad.
Photo Vangelis Paterakis – Food styling Elena Jeffrey
Και η ελληνική συνταγή: Κοτόπουλο γεμιστό με μυρωδικά και πανσέτα