Boned Stuffed Chicken With Veal And Pistachios Recipes

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

BONED STUFFED CHICKEN WITH VEAL AND PISTACHIOS

Steps:

• Clean and wash the chicken, and cut off the wing tips and leg ends to make the removal of the skin possible. Singe the chicken over a flame to loosen the skin from the flesh. Carefully pull the skin right off, as though undressing the chicken, taking care not to tear it, starting from the neck and pulling it off the legs last. It will come right off with the occasional help of a pointed knife. Wash the skin, turn it right side out, and put it aside.
• Cut the skinned chicken into quarters, put them in a saucepan, and cover with water. Add 2 tablespoons of the oil, season with salt and pepper, bring to the boil, and simmer gently until the chicken is very tender-about 30-45 minutes. Remove from the heat and let it cool in the stock. Drain and keep the stock.
• Bone the chicken, discarding nerves and tendons, and grind or chop the meat finely. Put it in a large bowl, mix in the ground veal, and season with salt and pepper. Knead very well, then add the pistachio nuts and work them into the mixture.
• Using a needle and strong thread, sew up all but the largest vent in the chicken skin and darn any holes. Stuff the skin carefully with the chicken-and-veal mixture, and re-form as nearly as possible in its original shape. Sew the opening tightly.
• Heat the remaining oil in a large pan, put in the stuffed chicken, and turn to brown it lightly all over. Add the lemon juice and about half a ladle of the stock. Simmer gently, covered, for about 1 hour, turning the chicken over, and adding more stock, half a ladle at a time, if it becomes dry. At the end of the cooking time, the veal should be well cooked and almost blended with the chicken, and the sauce much reduced. Remove from the heat and allow to cool overnight in its own sauce.
• Serve cold. Traditionally, the chicken is served already cut in thick slices, but I think it looks rather beautiful with its subdued boneless shape, served whole and sliced at the table.
• A version said to be for lazy cooks is just as delicious, though not as dramatic. Cook the chicken as in the recipe for sofrito (page 213), adding just a pinch of turmeric or none at all. When cool, skin it and remove the bones and tendons. Grind or chop the flesh and mix it with the ground veal, 1 egg, and a handful of chopped pistachios. Knead thoroughly and roll into a thick sausage shape. Sauté in 2 tablespoons hot oil, turning it until golden all over. Add water, a little at a time, as it becomes absorbed, and simmer gently, covered, until well cooked, turning it over once. Allow to cool in its sauce for several hours before serving. Serve cut in slices.

BOURSIN STUFFED CHICKEN BREASTS WITH PISTACHIO CRUST

Steps:

• Cut any bits of fat or skin off chicken breasts.
• Lay breasts flat on cutting board and make a small pocket on the side.
• Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
• Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
• Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
• Serve with white wine sauce.
• White Wine Sauce:.
• In a heavy saucepan, melt butter and saute onion until translucent.
• Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
• Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
• Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
• Add salt and pepper.
• Serve with chicken.

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.