Stuffed chicken is a tasty and traditional Italian dish, perfect for preparing for a family dinner or a special occasion. Its origin is lost in ancient history, but it still represents a symbol of conviviality and good food. The chicken is stuffed with a delicious mixture of stale cornbread, grated Parmesan cheese, finely sliced onion, and herbs like thyme, marjoram, and nutmeg. It is all slowly cooked in the oven and served with a flavorful sauce made from wine and broth. This dish is appreciated throughout Italy, but particularly in the Emilia-Romagna region.
Clean, wash, dry, and singe a chicken of about 1000 g
Chop the chicken giblets and sauté them in a little oil with 1 finely sliced onion
Moisten with a little wine, let it evaporate, then add 300 g of stale cornbread
Season with salt, pepper, thyme, marjoram, nutmeg, and 1 tablespoon of grated Parmesan cheese
Moisten with a little broth or water to soften the bread well, and fill the chicken with this mixture, which will be cooked in the oven
Oven
Pan
Italia
Energy (kcal) | 183.52 |
Carbohydrates (g) | 13.11 |
of which Sugars (g) | 0.82 |
Fat (g) | 7.84 |
of which Saturates (g) | 2.49 |
Protein (g) | 15.59 |
Fiber (g) | 0.89 |
Sale (g) | 0.17 |