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
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.