The Contessa’s Galantine of Chicken

Name: The Contessa’s Galantine of Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: green beans and boiled new potatoes, to serve; 3 tbsp roughly chopped dried apricots; 1.5 kg/3 lb 5 oz whole chicken, boned; 250 g/9 oz thick slice of Italian ham (prosciutto cotto), cut into 1cm/½in strips; 250 g/9 oz thick slice of Italian ham (prosciutto cotto), cut into 1cm/½in strips; sea salt and freshly ground black pepper; 3 tbsp olive oil; green beans and boiled new potatoes, to serve; sea salt and freshly ground black pepper; 2 tbsp tomato purée; 400 g/14 oz minced chicken, preferably leg and thigh meat; 4 tbsp finely chopped herbs, such as parsley, chives, thyme and sage; 2 tbsp pistachio nuts, halved if large; 4 tbsp finely chopped herbs, such as parsley, chives, thyme and sage; 4 tbsp finely chopped herbs, such as parsley, chives, thyme and sage; 4 tbsp finely chopped herbs, such as parsley, chives, thyme and sage; 4 tbsp finely chopped herbs, such as parsley, chives, thyme and sage; 400 g/14 oz minced chicken, preferably leg and thigh meat; 400 g/14 oz minced chicken, preferably leg and thigh meat

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

My Nonna Valentine’s galantina di pollo is still famous in the small Italian village of Montignoso. When I was a little girl, she usually served it cold, surrounded by a fascinating garnish of chopped aspic. Ask your butcher to bone the chicken for you.

Ingredients

400 g/14 oz minced chicken, preferably leg and thigh meat
2

Europe
Italy
Montignoso
Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6. Put the minced chicken, tomato purée, pistachios and mixed herbs in a bowl and season with salt and pepper. Mix together until combined.

Lay the boned chicken, skin side down, on a clean chopping board. Spread half the filling mixture over