WEEKDAYS 1e|12c|p

Stuffed Chicken Porchetta-Style

Mario Batali
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Servings: 6
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easy
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30 to 60 min

This tasty dish is perfect for any occasion - a fancy dinner, a party or just because.


  • Ingredients
  • step-by-step directions
Ingredients
Stuffed Chicken Porchetta-Style
  • For the Chicken:
  • 4 Boneless Chicken Quarters (leg and thigh attached and pounded slightly to even thickness)
  • 1/4 pound Sweet Italian Sausage (casings removed)
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 Shallots (finely chopped)
  • 2 Garlic cloves (minced)
  • 2 teaspoons Fennel Seeds
  • 1 cup Bread (1/4 inch cubes)
  • 2 tablespoons Chicken Broth
  • 2 teaspoons Fresh Thyme (pulled)
  • 1 teaspoon Fresh Rosemary (chopped)
  • Salt and Pepper to taste
For the Celery and Fennel Salad:
  • 2 cups Celery Leaves (torn)
  • 1 Fennel Bulb (quartered and sliced thin)
  • 1 Chili (minced)
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper to taste
Directions
  • For the Chicken: Preheat oven to 500 degrees. Line a baking sheet with parchment or foil.
  • In a large skillet, saute sausage and 2 tablespoons olive oil over medium-high heat, breaking up in pieces, until cooked through about 5-7 minutes.
  • Add onion, shallots, garlic and fennel seeds. Continue to saute until onions and shallots are softened, about 5 minutes. Set aside to cool.
  • In a large bowl, toss together cooled onion mixture with bread, chicken broth, thyme, rosemary, salt and pepper until incorporated. Refrigerate until cooled completely.
  • Lay chicken flat on cutting board. Season with Salt and pepper. Begin stuffing chicken with 1/4 cup stuffing mixture per piece. Roll chicken to enclose stuffing and tie with butcher's twine securely. You may need 3-4 pieces of twine per chicken quarter. Repeat process until all chicken is stuffed and tied.
  • Season outside of chicken with salt and pepper and drizzle with olive oil to coat lightly.
  • Place chicken on prepared baking sheet seam side up and place in preheated oven. Cook for 20 mins or until chicken reaches an internal temperature of 165 degrees.
  • Remove from oven and allow to rest for  minutes before serving with Celery and Fennel Salad.
  • For the Celery and Fennel Salad: Toss ingredients in a medium bowl until evenly dressed.

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