Chicken With Ham And Fennel ( Pollo In Porchetta ) Recipe
Servings: 4
Ingredients
- I x 1.5kg ovenready chicken
- 1 x salt and pepper
- 175 gm cooked ham cut into thick strips
- 2 Tbsp. choppedfennel stalks and leaves
- 2 clv garlic crushed
- 40 gm butter softened lemon juice Finocchio Toscano (qv) fennel leaves
Directions
- Season the chicken inside and out with salt and pepper.
- Mix together the ham fennel and garlic and use to stuff the chicken.
- Place in a deep casserole dish and spread with the butter.
- Surround with the washed giblets if retained.
- Cover and cook in a preheated moderately warm oven 200 degrees C (400 degrees F)
- Gas Mark 6 for 1 hour.
- Uncover and continue cooking basting frequently for 20 min till tender and golden.
- Transfer to a warmed serving dish and keep warm.
- Throw away the giblets if using.
- Season the juices with salt pepper and lemon juice to taste and reheat.
- Garnish the chicken with Finocchio alla toscano and fennel leaves.
- Hand the sauce separately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 96 | 73% |
| Total Fat 10.81g | 14% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 587mg | 24% |
| Potassium 127mg | 4% |
| Total Carbs 0.74g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 7.8g | 12% |
