Mediterranean Stuffed Chicken is simple and easy to make. It takes a simple roast chicken from ordinary to sublime. The stuffing introduces a depth of flavour that really makes the poultry sing. It has been a hit with family and friends since we discovered it in Italy many years ago. This dish can be served with a fresh garden salad or well roasted Mediterranean vegetables. It also works well served cold. Stuff the neck cavity of the bird rather than inside the rib cage. It makes carving easier and ensures the chicken is properly cooked through. Roasting the chicken on a citrus base not only makes the kitchen smell amazing but but also adds a intensity to the jus should you choose to make a sauce with the dish.
If you love Mediterranean Stuffed Chicken then you will enjoy our other Chicken recipes.
Wine Matching with Mediterranean Stuffed Chicken
When you’re looking for wines to match with chicken, you can be more adventurous than you’d believe. Red wine with chicken? That’s a big yes. But we’ll get to that later.
First, let’s get straight to the heart of the matter – the tried-and-true combination of one of the wine and food world’s great pairings: chicken and Chardonnay. With chicken dishes that highlight the natural sweetness and tenderness of the meat, like roast chicken, steamed chicken, grilled chicken breasts or chicken salads, you can’t go wrong with a Chardonnay. We chose a Rod Easthope Gisborne Chardonnay 2016. Unlike the big and heavy Chardonnay of yesteryear, this Gisborne Chardonnay has bags of freshness and vitality, with white peach and brioche flavours. Available from Naked Wines.
You have heard the rule “red wine with red meat, white wine with white meat”? When it comes to food and wine matching we love bending the rules! You’d be surprised at how many chicken dishes can sing with aromatic red wines. Try matching an elegant, light-bodied red wine like Pinot Noir. We loved ROX Scott Peterson Pinot Noir Russian River Valley 2014 Perfect for those big celebrations all year round. Scott’s Pinot Noir is as good as California gets. Also available from Naked Wines.
Take advantage of our Naked Wines offer and get a healthy £75 off your first order –
Mediterranean Stuffed Chicken
The stuffing introduces a depth of flavour that really makes the poultry sing. It has been a hit with family and friends since we discovered it in Italy many years ago. This dish can be served with a fresh garden salad or well roasted Mediterranean vegetables.
- 1 Medium Chicken
- 1 glass of dry white wine
- 1 egg
- ½ cup of chopped flat lead parsley
- 1 clove garlic crushed
- 100gms butter
- 30gms grated parmesan
- 1 good pinch of nutmeg
- 1 tbs capers
- 1 cup of freshly grated breadcrumbs (Sourdough works really well)
- 4 Tbs Olive Oil
- 2 large oranges (or lemons) sliced into 1.5cm disks
- Salt and Pepper to taste
Clean the chicken, keeping the liver aside (you may have to buy chicken livers if not included with the bird)
In a bowl combine the parsley, garlic, breadcrumbs the Beaten egg, the nutmeg and salt and pepper.
Soften half the butter and chop the liver finely and add to the mixture combining well.
Stuff the neck cavity with the mixture and hold closed with a few cocktail sticks or skewers
Line an oven proof dish with the oranges and place the chicken on top
Baste the chicken with the remaining olive oil and the remaining butter and season well
Place in the oven and cook at 200c for half an hour
Pour the white wine over the chicken and reduce the heat to 180c, turn the chicken and roast for at least 30 more minutes (cooking times vary according to the size of the bird so don't forget to test)
When cooked - let rest for a least 15 mins covered with foil to retain the heat
Carve and serve with the cooking jus
Serve with roast vegetables or a salad or even some nicely roasted potatoes