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Stuffed Chicken - Pollo ripieno | Print |

pollo_ripieno_1.jpgChicken, rabbit, veal, and all kinds of vegetables are traditionally stuffed in order to make a simple meal more special. In Abruzzo, a variety of ingredients are used to “kick it up a notch”, with almonds being reserved for those special occasions.

Prep time: 35 minutes
Serves: 4 people

-1 large chicken
-250 g. ground beef and pork (mixed)
-1/2 lb. cooked ham
-2 anchovies
-2 egg yolks
-parsley
-salt
-2 cloves of garlic
-Olive oil
-half a glass of white wine
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Prepare the stuffing: in a large bowl, mix together the ground meat, chopped ham, chopped parsley, egg yolks, mashed anchovies, finely chopped garlic, a couple of  tablespoons of olive oil, salt, and pepper. Stuff this mixture into a cleaned out chicken and then sew it up or tie the legs together. Season the exterior of the chicken with a drizzling of olive oil, salt and pepper, and bake it for about 45 minutes at 375° F, basting occasionally with white wine.
 
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