Baked Chicken Stuffed with Pumpkin and Radicchio
Easy
Prep 15 min Cook 20 min
My recipe for “Baked Chicken Stuffed with Pumpkin and Radicchio” is one of those dishes that I found to be beautifully delicious and captures the wonderful flavour of radicchio, sweet pumpkin and the famous Parmigiano Reggiano. Ask your butcher to bone out the chicken for you, this makes it really easy to fill and roll it at home.
Radicchio or Radicchio Treviso is so popular all over northern Italy, and they have embraced the radicchio vegetable to go beyond just using it in a salad. Often in delicatessens, you will find an array of precooked stuffed meats, rice dishes, baked pasta and antipasto type foods where you can select a number of different dishes and take them home to reheat for dinner or eat them in the deli with a glass of house wine.
Recipe from ” My Taste of Sicily” Pick up your copy here
Ingredients
- 1 x 1.5 kg chicken, boned (ask your butcher to do this)
- 8 slices prosciutto
- 2 sprigs rosemary
- kitchen twine
- ¼ cup (60 ml) olive oil
- 2 carrots, sliced
- 1 stalk celery, sliced
- 2 cloves garlic, bruised
- 1 cup (250 ml) chicken stock
- 20g butter
- Pumpkin and radicchio stuffing
- ¼ cup (60 ml) olive oil
- 400 g pumpkin, seeded, peeled and diced
- 1 tablespoon white-wine vinegar
- 1 teaspoon white sugar
- sea salt and freshly ground black pepper
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 small radicchio, trimmed, washed and chopped
- 1 cup (70 g) fresh breadcrumbs
- ½ cup grated Parmigiano or parmesan cheese
- ¼ cup chopped flat-leaf parsley
Recipe Steps
- For the stuffing, heat a heavy-based frying pan over medium heat and add in 1½ tablespoons of the oil, then, working in batches, fry off the pumpkin for about 3- 4 minutes or until just golden and tender. Once the last of the pumpkin is fried, add the vinegar and sugar and stir through, then season to taste with salt and pepper. Set the pumpkin aside in a bowl to cool slightly.2. Add the remaining oil to the pan, then fry the onion until translucent but not coloured. Add the garlic and radicchio and stir for 1–2 minutes or until the radicchio has wilted. Combine the radicchio mixture with the pumpkin, then add the breadcrumbs, Parmigiano or parmesan cheese and parsley and stir gently to combine; you want the pumpkin to remaining in large pieces.
Preheat the oven to 200c
3. Lay the chicken out flat with the skin-side down and use a meat mallet to pound out the chicken to an even thickness ( about 1 1/2 cm) this helps to cook the chicken evenly all over. Place the stuffing on the chicken in a log down the centre of the breast. Tightly wrap the chicken around the stuffing by bringing the leg/wing sides over to cover the filling. Place the prosciutto over the chicken, then top with the rosemary sprigs and tie with kitchen string o form a firm roll.
4. Place the chicken into a large baking tray and add the carrots, celery, garlic and chicken stock. Cover the pan loosely with foil and for about 40 minutes, remove the foil and bake for a further 20 minutes until the chicken is prosciutto is golden and crispy. Remove the chicken from the pan and drain the juices into a small saucepan, keep the vegetables to serve on the side. Add the butter to the pan juices and simmer until it coats the back of a spoon. Leave the chicken to rest for 5–10 minutes before slicing and serving with the sauce and vegetables.
Remove the string, then slice and divide among plates. Serve with the vegetables and the sauce spooned over the top.