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Chicken Stuffed with Potatoes and Olives

  • 3 or 4 medium red or new potatoes, unpealed, cooked and cubed
  • 8 to 10 stuffed green olives, chopped
  • 1 tablespoon whole Rosemary to taste
  • 3 to 4 tablespoons chopped parsley
  • 2 cloves garlic, crushed
  • 3 canned flat anchovies, mashed (optional)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 3-pound chicken
  • In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, anchovies if desired, capers if desired, and olive oil. (While the capers and anchovies are optional, they do add a lot to this dish. Omit them, and you will still enjoy the results.)

    Salt and pepper the chicken inside and out.

    Toss the ingredients in the bowl together gently, and use to stuff the chicken. DO not stuff too tightly. Back at 375 for 70 to 80 minutes. Quarter, and serve the bird with the dressing.

    I would add only fresh fruit to the table, along whit a grand salad, perhaps Italian Tomato Salad. Any dry wine will do well.

    serves 4


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