Stuffed chicken with dried tomatoes and Bronte pistachios

A rich and flavorful dish, somewhat complicated by not difficult. We pair it with an Alto Adige Chardonnay Sanct Valentin from Cantina Produttori San Michele Appiano.

Ingredients for 4 people:

1 average size deboned chicken.

For the stuffing: 200g ground chicken or veal, orange peel, 10 dried tomatoes, 10g Bronte pistachios, 20g grated Parmigiano, nutmeg as desired, 1 medium-size egg, 1 tablespoon extra-virgin olive oil, salt and pepper.

For the gravy: chicken bones, 1 pig trotter chopped in half, 2 carrots, 1 onion, 1 celery stick, ½ liter full-bodied red wine, 2 tablespoons vegetable oil, salt and pepper as desired, sliced orange peel, cold or ice water.

Directions:

For the gravy: Wash the chicken bones and trotter well and braze (caramelize) the latter in a pan at a high heat for around 10 minutes. Bake the chicken bones in the oven at 200°C for half an hour.

Add everything to a pan together with the vegetables, which have been washed and cut into small pieces, then brown and douse with wine and add the orange peel.

Raise the heat and reduce to lower the wine level to that of the bones (some 10 minutes). Cover with ice and simmer for 4 hours. Filter once done.

In the meantime, take the chicken (best to have it de-boned by your butcher) and place it on plastic wrap to be rolled easier.

Rub the meat with salt, oil and grated orange peel.

For the stuffing: Mix together the ground veal (or chicken) with the egg, nutmeg, Parmigiano, pistachios, chopped dried tomatoes, salt and pepper. Spread the mix over the chicken.

Roll the chicken into itself, using the plastic wrap, making sure none of the stuffing falls out. Remove the plastic and tie the meat like a roast.

Braze the meat in a hot pan to seal it and create a nice golden crust. Wrap it in parchment paper and aluminum foil.

Place the meat in a pan and bake in an oven pre-heated to 180°C (remember to put a pan with water underneath) for around 50 minutes (to 70°C in the middle if you have a cooking thermometer).

Let cool and then slice before serving with the gravy and vegetable of your choice.

Wine to pair:

(edited by Stefania Vinciguerra)

Alto Adige Chardonnay Sanct Valentin Cantina Produttori San Michele Appiano

Straw yellow with light green reflections. The nose is mainly fruity, with enveloping scents of ripe fruit, peach and yellow plum, and smoky notes of vanilla. In the mouth, it is ample and structured, powerful but with good acidic tension, saline nuances and a good fruity finish. 

Since 1986, this Chardonnay belongs to the Sanct Valentin top line.

Production area: the best vineyards in the municipality of Appiano (450-550 m), on calcareous-stony soils and morainic sediments.

Grape variety: Chardonnay, Guyot trained.

Harvest: mid of September; harvest and selection of grapes by hand.

Wine making: alcoholic and malolactic fermentation (yield 45 hl/ha) and development on the lees in barrique and tonneaux. Assemblage takes place after almost a year, followed by a further maturation of at least eight months in steel vats.

Alcoholic content: 14% vol.

Serving temperature: 8-10°C.

Suggested food pairings: tasty recipes such as fried seafood, porcini-mushroom ravioli, risotto with "Graukäse" cheese and chili. It also matches well with roasted chicken and “cotoletta alla milanese” (Wiener Schnitzel).

 Ageing potential according to the producer: from 8 to 10 years.

THIS RECIPE IS OFFERED BY CANTINA PRODUTTORI SAN MICHELE APPIANO

Related Products