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MARIO BATALI Stuffed Chicken Lombardy-Style

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Make a 5-star restaurant quality chicken for 1/2 the price in your own home!

ingredients
STUFFED CHICKEN LOMBARDY-STYLE
8 ounces Italian turkey sausage
2 ounces thinly sliced prosciutto di parma (cut into julienne)
1 medium Spanish onion (diced)
2 large apples (peeled and grated on a box grater)
1/2 cup freshly grated Parmigiano-Reggiano
2 large eggs (lightly beaten)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon freshly grated nutmeg
1 whole large boneless chicken or capon breast with skin (butterflied so its evenly 1/2 inch thick)
2 cups chicken stock (divided)
2 cups dry white wine (divided)
2 tablespoons butter
2 tablespoons all-purpose flour
salt and freshly ground black pepper
extra virgin olive oil

directions
Preheat the oven to 350°F.
Crumble the sausage and place into a 12-14 in sauté. Cook until well-browned (about 10 minutes).
Add the onion and cook until golden brown, about 8-10 minutes. Remove from the heat, transfer to a large bowl, add the Prosciutto di Parma, grated apple, Parmigiano-Reggiano, eggs, nutmeg, and herbs; allow to cool.
Place the sausage mixture over the chicken flesh side up and tie the roast in several places with butcher’s twine. Place the chicken in a roasting pan just large enough to hold it. Season with salt and pepper. Pour in one cup each of stock and wine into the pan. Drizzle some olive oil over the chicken breast to help it brown in the oven.
Roast for 40-45 minutes, or until the internal temperature is 165°F. Transfer the chicken to a carving board and allow to rest for 10 minutes.
Meanwhile deglaze the pan with remaining wine and reduce for 2-3 minutes. Add the chicken stock, and pour it into a small saucepan. Scrape up all the brown left in the pan, add them to the saucepan along with the wine, and bring to a boil.
Knead 2 tablespoons of butter with the flour to form a smooth paste and whisk it into the sauce, bit by bit, until it is slightly thickened. Cook for 5 minutes at a brisk simmer. Season with salt and pepper.
Carve the chicken into 3/4-inch slices and serve with the sauce and a drizzle of extra virgin olive oil.
Tips
– Make the stuffing and stuff the chicken the day before cooking. Then, bring the roast to room temperature before roasting.
– For a larger portion, use a pounded out turkey breast and double the amount of stuffing.

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