Chicken Stuffed with chorizo and Black Olives

Poulet au chorizo et aux olives

Preparation info
  • Serves


    • Difficulty


Appears in

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.


For the Stuffing

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


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