Pollo ripieno in agrodolce

Name: Pollo ripieno in agrodolce (Poached Sweet-and-Sour Stuffed Chicken with Meatballs)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 tablespoons grated pecorino cheese; 3 tablespoons chopped fresh flat-leaf parsley; Grated zest of 1 lemon; ½ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water for 15 minutes; ½ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water for 15 minutes; ½ teaspoon ground cinnamon; 4 to 6 olive oil-packed sun-dried tomatoes; 1 carrot, peeled and chopped; 1 yellow onion, chopped; 1 celery stalk, chopped; 2 slices coarse country bread, crusts removed, soaked in milk, and squeezed almost dry; ⅔ pound ground beef; 2 fresh mint sprigs; 2 fresh flat-leaf parsley sprigs; 1 egg; ½ cup mashed cooked potato; 2 slices coarse country bread, crusts removed, soaked in milk, and squeezed almost dry; 2 slices coarse country bread, crusts removed, soaked in milk, and squeezed almost dry; 2 teaspoons sugar; 3 tablespoons unsalted butter, at room temperature; 2 eggs; ¼ cup chopped walnuts; 1 cup dried bread crumbs; ¾ cup raisins, plumped in hot water and drained; ¾ cup raisins, plumped in hot water and drained; 1 chicken, about 5 pounds

Poached Sweet-and-Sour Stuffed Chicken with Meatballs

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Sardinian cooks make wonderful stuffed chicken dishes. In Cagliari, the island’s largest city, the locals stuff chickens and then simmer them in broth, rather than roast them. The rich broth is then used to poach meatballs for serving alongside the chicken and stuffing, or you can use the broth to cook the meatballs, adding some fregola pasta as well, if desired, and offer the simple meatball soup before the chicken. The bird is also good served at room te

Ingredients

Europe
Italy
Main course
Mediterranean
Sardinia

Ingredients

Method