Yield: 1 servings
|1||Chicken weighing 3 1/2 pounds|
|1||Red onion; peeled and coarsely|
|1||Rib celery; washed and coarsely|
|2||Garlic cloves; peeled and chopped|
|2||Carrots; peeled and coarsely|
|5 ounces||Proscuitto; diced fine|
|5 tablespoons||Extra virgin olive oil|
|Salt and fresh ground pepper to taste|
|½ cup||Red wine|
|¼ pounds||Chicken livers; cleaned and cut|
|; into quarters|
|1||Recipe Pane di Casa; (see basic recipe)|
Start by washing the chicken well, inside and out, pat dry with paper towels. In a large skillet over medium-high heat, place the olive oil and saute the onion, celery, garlic, carrots and prosciutto for 10 minutes, stirring frequently. Remove from the pan and set aside in a bowl.
Season the chicken well, inside and out, with salt and pepper. In the skillet, brown the chicken well on all sides. Add the wine, allowing it to evaporate. Add the chicken livers to the pan, allow to cook for 2 to 3 minutes, remove the livers from the pan and allow to cool. When cool, add to the bowl with the vegetable mixture.
On a lightly floured board, roll out the dough to 1-inch thick. Sprinkle the surface of the dough with salt and pepper.
Stuff the chicken with the liver mixture, then place the chicken in the center of the dough, fold the edges of the dough around the chicken, completely sealing the bird. Cover the dough with a damp cloth, keep in a warm place and allow it to rise for one hour, doubling in size.
Place the dough in a baking pan and place it in a 400 degree pre-heated oven for 60 to 70 minutes. Remove from the oven and place bread on a serving platter. To serve, cut off the top part of the bread, the chicken will be in the center. Serve a piece of the chicken with a spoon of the stuffing and a piece of the bread.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO Converted by MM_Buster v2.0l.