Stuffed Chicken with Fruit Sauce Recipe
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (Galeto) | 500g |
| Golden Apples | 100g |
| Abate Pears | 150g |
| Dried Prunes | 50g |
| Chestnuts | 50g |
| Sausage | 140g |
| Brandy | 30g |
| Salt | to taste |
| Black Pepper | to taste |
| Golden Apples (additional) | 130g |
| Abate Pears (additional) | 150g |
| Dried Prunes (additional) | 100g |
| Chestnuts (additional) | 200g |
| Rosemary | 1 sprig |
| Sage Leaves | 5 leaves |
| Bay Leaves | 2 leaves |
| Brandy (additional) | 50g |
| Extra Virgin Olive Oil | 20g |
| Butter | 10g |
| Vegetable Broth | 100g |
Preparation Steps
To prepare this Stuffed Chicken with Fruit Sauce, start by dealing with the chestnuts. First, boil them for around 30 minutes, covering them to ensure even cooking. Once tender, peel them carefully.
Next, peel the golden apples and Abate pears, cutting them into small cubes. Set aside. Soak 50g of dried prunes in warm water for about 10 minutes if they are too dry, which will help soften them. Once ready, chop the prunes into smaller pieces.
Remove the casing from the sausages, then set them aside for the stuffing. In a larger mixing bowl, combine the following:
- 100g of diced apple
- 150g of diced pear
- The soaked and chopped prunes
- The boiled and peeled chestnuts
Finely chop the rosemary, sage leaves, and bay leaves, adding them to the mixture. Pour in 30g of brandy, then season with salt and pepper to taste. Stir everything together until well mixed.
Meanwhile, prepare the chicken (galeto). If necessary, flame the chickens briefly to remove any leftover feathers. You can use a culinary torch or pass the chickens over a direct flame on the stovetop. Once cleaned, wash and pat the chickens dry with a paper towel.
Season the chicken with salt and pepper, both inside and out. Stuff the chicken with the fruit mixture, then tie the legs securely using kitchen twine to prevent the filling from spilling out. Add the remaining diced fruit, chestnuts, prunes, and pour in the brandy and vegetable broth.
In a roasting pan, drizzle the bottom with 20g of extra virgin olive oil and a small amount of butter. Place the stuffed chicken into the pan, then roast at 200°C (390°F) for approximately 80 minutes. Be sure to baste the chicken occasionally with the cooking juices to ensure it doesn’t dry out or burn.
Once fully cooked, remove the chicken from the oven. Let it rest briefly before serving.
Serve the Stuffed Chicken with Fruit Sauce piping hot, allowing the aromatic stuffing and rich fruit sauce to be enjoyed with every bite. This dish is perfect for a special occasion or a flavorful dinner to impress your guests.
