Romertopf Clay-Baked Chicken Stuffed with Serrano Ham and Olives

Name: Romertopf Clay-Baked Chicken Stuffed with Serrano Ham and Olives
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 tablespoon brandy; 1 tablespoon sherry vinegar; 1 frying chicken with liver (3½ to 4 pounds), preferably organic; 1 carrot, sliced; ¼ cup chopped fresh flat-leaf parsley; Pinch offreshly grated nutmeg; 1 egg; 2 celery ribs, sliced; ⅓ cup pitted and chopped green olives, preferably Manzanilla; 3 ounces sliced Serrano ham, slivered; 1 cup cubed stale bread without crust; 1 medium onion, chopped; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 teaspoons chopped garlic; 1 leek, sliced

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Slivers of cured country ham and chopped mildly pungent Manzanilla olives are a popular combination in Spanish recipes. Here the blend makes a wonderful stuffing for a chicken baked in a Romertopf pot, the combined flavors steaming and infusing the chicken as it roasts. As in the previous recipe, remove the cover of the Romertopf in the final stage of baking to obtain a crispy skin.

Ingredients

Europe
Spain
Main course
Mediterranean

Ingredients

Method