Hi there,

Pocket chicken with sun dried tomatoes and anchovies We are always looking out for new recipes and sometimes we like an idea so much that we decide to try out. This dish was inspired by Genarro Contaldo on Youtube.com. He made a wonderful stuffed rabbit dish. We took his idea and made this delicious stuffed chicken.

Pocket chicken with sun dried tomatoes and anchovies I image this dish to be perfect for special occasions because the presentation of the chicken is gorgeous and it definitely looked like you put a ton of effort to make! Lets talk about the taste of this dish. All the ingredients are affordable and can be found easily but the taste is gourmet. The combination of the herbs, sun dried tomatoes and anchovies is like heaven.

Basmati Rice cooked with herbsWe ate this with herbed rice! We basically threw a couple of sage, thyme, rosemary and a little salt into the rice cooker. This is how you make fancy herbed rice. (pssst…the herbed rice was just a spontaneous idea but hey, it sure turned out well!)
Pocket chicken with sun dried tomatoes and anchovies These are the ingredients you should look for:

  • 2 chicken breast (about 500g)
  • 1 leek
  • 1 onion
  • 2 carrots
  • 2 cloves of garlic
  • 1 red chili
  • salt
  • pepper
  • olive oil
  • 200ml white wine

Stuffing

  • 4 sun dried tomato in olive oil
  • 2 large anchovies in oil
  • 8 leaves sage
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • handful of flat leaf parsley
  • salt, pepper, olive oil, wine
  • 50g parmesan

We recommend to start with some chopping first, then make the stuffing and then do the meat. This way you don’t have to clean your surface multiple times and once you are in the chopping flow it all seams faster and easier:

  1. Roughly chop the leek, onion and carrots into chunky pieces. It does not need to look pretty and the pieces shouldn’t be too small because it will cook for a long time. Set all the ingredients aside in a bowl.
  2. Chop the sun dried tomato, anchovies, sage, rosemary, thyme and flat parsley leafs really fine. Then mix everything with some oil, a splash of the white wine, salt, pepper and parmesan. It will make a great paste that should remind you of rough pesto.
  3. It is time to fill the meat with the stuffing. You have a few options here:
    a) Cut pockets into the chicken breast and stuff it. This will leave you with relatively big pieces of meat but it will be the fastest.
    b) Fold small pockets. This will create smaller portions and is a bit difficult because you have to use something to keep the pockets in place.
    c) Roll it up. This only works if you have a big and flat piece of chicken breast. Next time we would try this on our own.
    As you can see in the pictures (above) we decided to go for option b) in our version. It worked well but took a lot of work and of toothpicks to keep everything in place.
  4. Heat a large pan and add some olive oil once it is hot.
  5. Fry the meat in the pan. You should not brown it and the meat should still be white on the outside. This should only take a couple of minutes.
  6. Remove the meat from the pan and place it aside.
  7. Add some more olive oil and add the chopped vegetables (leak, onion and carrots) and the peeled garlic to the pan. Fry it until the onion softens and becomes slightly translucent. Season with pepper and salt as well.
  8. Add the white wine to the pan and place the meat on top of that mixture.
  9. Top off everything with some sprigs of rosemary and the chili. If you prefer some spice to it you can cut open the chili first.
  10. Cover the pan and cook it on low to medium heat for about 40-45 minutes.

Et voila you just made a great dish that you will crave for the next couple of days.

 

 

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