Name: Split, Stuffed, Baked Chicken (Poulet Fendu Farci au Four)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 split chicken, skin loosened; 1 teaspoon crumbled mixed dried herbs (thyme, oregano, savory); ⅓ cup butter (in all: 2 tablespoons for sautéing zucchini; 1 tablespoon for stewing onion; the remainder for stuffing); 3 ounces fresh white cheese (ricotta or cream cheese—or cheese may be replaced by 2 ounces soft breadcrumbs, soaked and mashed with ⅓ cup heavy cream); 3 tablespoons olive oil; Large handful freshly grated Parmesan; 1 pound small, firm zucchini, juliènned, salted, squeezed, sautéed, and cooled (see method); Large pinch finely chopped fresh marjoram leaves and flowers (if unavailable, substitute fines herbes); 1 medium onion, finely chopped, stewed gently in utter for 15 minutes without coloring, cooled; 1 egg; Salt, pepper

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

This recipe has excited a great deal of enthusiasm in my classes. It seems to be possessed of a multitude of virtues, the ease of its preparation and the beauty of its presentation being not among the least; the breasts, moreover, being both protected from the direct onslaught of heat and nourished by the melting fats of the stuffing, remain moist and are delicately perfumed; the skin, basted from within as well as from without, crispens evenly to a rich golden brown, a miracle of beauty an