STUFFED CHICKEN
Corsican cooking, recipes and discovering of the corsican flavours
Grease the chicken slightly with some oil, season with salt and pepper.
THE RECIPE
Shell the chestnuts and boil them with a fennel leaf in slightly salted water for a few seconds.
When they are tender, remove the skin.
Mix the chestnuts with some bread (soft inner part), minced garlic, parsley and some chopped “Lonzu” (Corsican speciality made from fillet of pork) or Corsican ham.
Stuff the chicken with the mixture, place it on a baking tin and put it in the oven.
When the chicken is tender and almost done, put a handful of boiled and peeled chestnuts into the baking tin and moisten them with some of the liquid.
Simmer for another few minutes.
