Parsley and Pancetta-Flavored Ricotta-Stuffed Chicken


  • 4 starchy potatoes, peeled
  • Salt and pepper
  • Extra virgin olive oil (EVOO), for liberal drizzling, plus 1 tablespoon, divided
  • 1 head garlic, 3 cloves peeled and minced, the rest left whole and cracked, divided
  • A few sprigs of fresh rosemary
  • 1 4-5-pound chicken
  • 1/3 pound pancetta, cut into fine dice
  • + 6 more ingredients
    • 2 shallots, finely chopped
    • 1 small Fresno or red cherry chili pepper, seeded and finely chopped
    • 1 bunch flat leaf parsley, finely chopped or processed
    • 1 ½ cups fresh regular or sheep’s milk ricotta, drained well
    • ½ cup grated Parmigiano Reggiano cheese
    • Freshly grated nutmeg, to taste

Preparation Parboil the potatoes for 5 minutes in salted water. Let cool, then cut into wedges or chunks and dress with EVOO in a roasting pan. Toss with whole, cracked garlic cloves and chopped rosemary, salt and pepper. Pre-heat the oven to 425°F. Using a cleaver, a large sharp kitchen k...

View full recipe at SpringPad


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