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

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.