Stuffed Chicken Ancient Roman Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, about .2 kg
- 100 g chestnuts, peeled, frozen
- 30 g olives, reen, pitted
- 1 small apple, sour
- 2 tablespoon crème fraîche
- 1 ½ dl Marsala
- 3 tablespoon lemon juice
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 0.5 ½ bunch coriander greens
- 3 sprigs savory
- 1 teaspoon coriander powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for about 20 minutes.
- For the filling, simmer the chestnuts gently in lightly salted water for 5-6 minutes, then drain and roughly mash them with a fork. Roughly chop the coriander leaves and the stems, quarter the olives. First cut the apple into eighths, then into thin slices. Drizzle with lemon juice. Mix everything well and season with salt and pepper.
- Wash the chicken inside and out under cold running water. Pat dry with kitchen paper. Pour in the filling and seal the opening with toothpicks. Rub the chicken with 1 tablespoon soy sauce and place breast down in the drained Roman pot. Cover and place in the cold oven and set the temperature to 220 ° C. Cook for 30 minutes.
- For the sauce, finely chop the savory and mix with the remaining soy sauce, oyster sauce, coriander powder, pepper and marsala. Open the Römertopf, turn the chicken, pour the sauce over it and cook the chicken covered for another 45 minutes.
- Remove the lid of the Roman pot and roast the chicken open for about 15 minutes.
- Stir the crème fraîche into the sauce, season the sauce with salt and pepper and serve with the chicken.
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