Stuffed chicken in casserole

4 Servings

Ingredients

Quantity Ingredient
1½ cup Smoked mullard breast; diced [imagine smoked goose breast or other smoked meat could be substituted]
½ cup Bread crumbs
2 Cloves garlic; chopped
2 tablespoons Parsley; chopped
1 Egg; well beaten
Salt and pepper to taste
2 tablespoons Olive oil
2 tablespoons Margarine
1 Chicken; about 1-1/2 kilos (3-1/2 lb)
1 cup Chicken stock
2 tablespoons Tomato puree
2 tablespoons Parsley; chopped

Directions

From: Ruth Heiges <heiges@...>

Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT) The following are from today's (August 2, 1996) edition of the Jerusalem POST. This food writer, Daniel Rogov, is known for printing a lot of non-kosher recipes (to the dismay of a lot of JP readers), so I will spare you the French recipe (which uses goat cheese!). In all cases, I've changed butter to margarine and converted the metric measures to English approximations. These can be good anytime, but I'm thinking ahead to Rosh Hashana.

The writer notes: "Despite their drawbacks, even mass-produced chickens can be made tasty, and there is no better way to prepare a chicken than by stuffing it with ingredients that complement and highlight the natural flavor of the meat. Italians are particularly fond of stuffing their chickens with rice and celery; the French use celery and onions; Egyptians, Syrians and Jordanians rely heavily on the use of nuts ..." In a mixing bowl, combine the mullard breast, bread crumbs, garlic and parsley. Add the beaten egg and mix well. With this mixture, stuff the chicken and then sprinkle the exterior of the bird with salt and pepper.

In a flameproof casserole dish, melt the oil and margarine and in this saute' the chicken until it is golden on all sides. Combine the tomato puree and the chicken stock and pour over the chicken.

Cook in an oven that has been preheated to 150 C/300 F until the chicken is tender. Serve hot.

Daniel Rogov, Jerusalem POST Magazine, August 2, 1996 JEWISH-FOOD digest 295

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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