Chicken Stuffed with chorizo and Black Olives

Name: Chicken Stuffed with chorizo and Black Olives (Poulet au chorizo et aux olives)
Yield: Serves 4–6
Cuisine: France
Ingredients: salt, pepper; 200 ml dry white wine; 100 ml chicken stock; 1 onion, chopped; 2 cloves garlic, chopped; 2-3 sprigs of thyme; 2-3 tbsp olive oil; 2 bay leaves; 2 sprigs thyme; 1 large tomato, skinned and chopped or 200 g canned tomatoes; 1 free-range chicken or guinea fowl weighing about 1.5 kg.; 2 tbsp olive oil; 1-2 fresh pork sausages, skins removed; 1 slice white bread, crusts removed, torn into small pieces; 2 tbsp stoned black olives, chopped; 100 g hot chorizo sausage; 1 chicken liver and heart, if available, chopped

Poulet au chorizo et aux olives

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This is a beautiful way to serve a chicken. The stuffing and the small amount of sauce in which it braises keep the bird succulent and give the juices a mellow, satisfying taste. Guinea fowl, which can be a trifle dry, is most enjoyable cooked like this.

Ingredients

For the Stuffing

1 free-range chicken or guinea fowl weighing about 1.5 kg.
100 g hot ch

Europe
France
Main course
Mediterranean

Method

Remove any yellowish or greenish bits from the chicken liver. Chop it and the heart into small pieces.

To make the stuffing, skin the chorizo sausages and slice them lengthwise, then across, to make small chunks. Heat a little olive oil in a frying-pan and add the pieces of chorizo, the chopped liver and heart, the crumbled pork sausage and the torn-up bread. Sauter for 4