Chicken Stuffed with Potatoes and
Posted by: Bev Sat, 29 Jan 2005, at 8:46 a.m.
Sounds strange to you? This is a dish from Italy, where originally, I suppose,
it was another peasant dish. Now it is far from that.
3 or 4 medium red or new potatoes, unpeeled, cooked, and cubed
8 to 10 stuffed green olives, chopped Rosemary to taste *
3 to 4 tablespoons chopped parsley
2 cloves garlic, crushed
3 canned flat anchovies, mashed (optional)
1 tablespoon chopped capers (optional)
3 tablespoons olive oil
Salt and pepper to taste
1 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. Bake at 375º for 70 to 80 minutes. Quarter, and serve
the bird with the dressing.
I would add only fresh fruit to the table, along with a grand salad, perhaps
Tomato Salad. Any dry wine will do well.