Stuffed Chicken with Leeks (Pollo Imbotito Ai Porri)

Total Time:
1 hr 37 min
27 min
1 hr 10 min

4 servings

  • 1 (2 1/2 to 3 pound) fryer chicken, including liver and giblets
  • 4 tablespoons plus 6 tablespoons extra virgin olive oil
  • 2 large leeks, cut into 1-inch pieces
  • 1 pound salami, diced
  • 1/4 cup grated caciocavallo
  • Salt and pepper
  • 2 cups white wine
  • 3 tablespoons dried currants
  • 3 tablespoons pine nuts
  • Season the chicken inside and out with salt and pepper.

  • In a 12 to 14-inch saute pan, heat 4 tablespoons of oil until almost smoking. Add the leeks, liver, and giblets and cook 10 to12 minutes. Remove the leeks and liver to a medium bowl and giblets to a cutting board, chop giblets and add them to the bowl. Add the salami and the cheese, mix well, season with salt and pepper, and stuff the bird with the mixture.

  • Cut a length of butcher's twine 18 inches long. Secure the wings and legs with the twine and tie the legs together, to seal in the stuffing.

  • In a Dutch oven, heat the remaining oil over high heat until just smoking. Place the chicken in the pan and brown all sides well, a process that takes about 10 minutes. Add the wine, currants and pine nuts and bring to a boil. Reduce the heat to an active simmer, adding wine when necessary, for 1 hour, turning carefully every 15 minutes. Remove, carefully cut off the string, and carve the chicken into portions.

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