Beldi Olive and Orange Stuffed Chicken

IMG_9009

Mix chopped black beldi olives (oil cured black olives) with chopped fresh rosemary, a few cloves garlic, and the zest of one orange with a few drizzles of extra virgin olive oil.  Lay butterflied chicken breasts (skin on) flat and stuff with olive mixture. Tie chicken into parcels with kitchen string.  Season with salt and pepper, orange zest, and drizzle oil over and a few squeezes of orange juice.  Add a few halved shallots to the pan, with a few drops of chicken stock and season. Roast turning once, until browned and cooked through.  Make sure to baste the chickens with all the pan juices as they’re resting.

Serve with roasted potatoes, Roman style, forked through to create ridges on which you sprinkle loads of fennel seed and olive oil, and crunchy salt.

IMG_9007

IMG_9013

Advertisements

2 responses to “Beldi Olive and Orange Stuffed Chicken”

  1. Jane Green says :

    i´m seriously trying this tomorrow.
    i owe you an email. will write soon. but for now sending you lots of love lisa. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: