Sardinian Stuffed Chicken

A traditional recipe with strong and decisive flavors, here's how to prepare Sardinian chicken.

1 AIA Chicken

150 g of breadcrumbs

Half a lemon

300 g of AIA Chicken Durelli

3 eggs

Half a glass of fresh cooking cream

Half a glass of milk

50 g of grated Sardinian pecorino

50 g of grated Parmigiano Reggiano

3 peeled tomatoes

50 g of raisins

Extra virgin olive oil

Salt

Pepper

Description

Along with gnocchetti alla campidanese, sausage and seadas (typical desserts made with sheep's ricotta and honey), the Sardinian stuffed chicken is also one of the culinary emblems of this magnificent island.

Despite the crystal clear sea crossed by numerous fishing boats, Sardinia stands out in Italian recipe books for its meat cuisine. The techniques are varied and range from spit cooking and grilling, to stewing and even roasting. Roasting like this fabulous Sardinian stuffed chicken, here are all the steps to prepare it!

The Chicken

Procedure

First, cook a hard-boiled egg. In the meantime, in a large saucepan, brown the minced chicken durelli in a drizzle of oil. Add the breadcrumbs and sauté. Add the crushed peeled tomatoes very well with a fork and adjust with salt and pepper.

After 10 minutes turn off the heat and let the filling cool. Once cold, add the remaining raw eggs, the raisins previously soaked in water and squeezed, the grated cheese, the cream and the milk. Mix well to combine all the ingredients. If you prefer aromatic flavors, also add a very fine chopped rosemary to the filling.

Stuff the chicken with the obtained mixture and add in the center the whole hard-boiled egg deprived of the shell. Place the chicken in a baking dish and massage it with a mixture of oil, salt and pepper.

Bake it at 180°C (preheated oven) for about 1 hour. From time to time, moisten the chicken with a ladle of boiling broth with a few drops of lemon juice that will give a pleasant sour note at the end of cooking.

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