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Mario Batali's Stuffed Chicken Porchetta-Style

Stuffed Chicken Porchetta Style Mario Batali
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So good you'll want seconds!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Mario Batali
This tasty dish is perfect for any occasion - a fancy dinner, a party or just because.
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things you'll need.
ingredients
  • For the Chicken:
  • 4 Boneless Chicken Quarters (leg and thigh attached and pounded slightly to even thickness)
  • 1/4 pound Sweet Italian Sausage (casings removed)
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 Shallots (finely chopped)
  • 2 Garlic cloves (minced)
  • 2 teaspoons Fennel Seeds
  • 1 cup Bread (1/4 inch cubes)
  • 2 tablespoons Chicken Broth
  • 2 teaspoons Fresh Thyme (pulled)
  • 1 teaspoon Fresh Rosemary (chopped)
  • Salt and Pepper to taste
  • For the Celery and Fennel Salad:
  • 2 cups Celery Leaves (torn)
  • 1 Fennel Bulb (quartered and sliced thin)
  • 1 Chili (minced)
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper to taste
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients  
    instructions For the Chicken: Preheat oven to 500 degrees. Line a baking sheet with parchment or foil.
  • step 2
    ingredients 1/4 pound Sweet Italian Sausage (casings removed)
    2 tablespoons Extra-Virgin Olive Oil
    instructions In a large skillet, saute sausage and 2 tablespoons olive oil over medium-high heat, breaking up in pieces, until cooked through about 5-7 minutes.
  • step 3
    ingredients 2 Shallots (finely chopped)
    2 Garlic cloves (minced)
    2 teaspoons Fennel Seeds
    instructions Add onion, shallots, garlic and fennel seeds. Continue to saute until onions and shallots are softened, about 5 minutes. Set aside to cool.
  • step 4
    ingredients 2 teaspoons Fresh Thyme (pulled)
    1 teaspoon Fresh Rosemary (chopped)
    Salt and Pepper to taste
    4 Boneless Chicken Quarters (leg and thigh attached and pounded slightly to even thickness)
    2 tablespoons Chicken Broth
    1 cup Bread (1/4 inch cubes)
    instructions In a large bowl, toss together cooled onion mixture with bread, chicken broth, thyme, rosemary, salt and pepper until incorporated. Refrigerate until cooled completely.
  • step 5
    ingredients Salt and pepper
    instructions Lay chicken flat on cutting board. Season with Salt and pepper. Begin stuffing chicken with 1/4 cup stuffing mixture per piece. Roll chicken to enclose stuffing and tie with butcher's twine securely. You may need 3-4 pieces of twine per chicken quarter. Repeat process until all chicken is stuffed and tied.
  • step 6
    ingredients Salt and pepper
    Olive Oil
    instructions Season outside of chicken with salt and pepper and drizzle with olive oil to coat lightly.
  • step 7
    ingredients   
    instructions Place chicken on prepared baking sheet seam side up and place in preheated oven. Cook for 20 mins or until chicken reaches an internal temperature of 165 degrees.
  • step 8
    ingredients   
    instructions Remove from oven and allow to rest for  minutes before serving with Celery and Fennel Salad.
  • step 9
    ingredients 2 cups Celery Leaves (torn)
    1 Fennel Bulb (quartered and sliced thin)
    1 Chili (minced)
    3 tablespoons Red Wine Vinegar
    2 tablespoons Extra-Virgin Olive Oil
    Salt and Pepper to taste
    instructions For the Celery and Fennel Salad: Toss ingredients in a medium bowl until evenly dressed.
  • print recipe 
 

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