Pollo Ripieno

Ingredients

• 1.5 kgwhole chicken
• 300 gground pork
• 100 gmortadella — minced
• 80 gParmigiano-Reggiano — grated
• 2eggs
• 4 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 1.5 kg whole chicken dry with paper towels to remove excess moisture. Season it generously with fine sea salt on all sides. In a large heavy-bottomed pan or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the chicken in the pan, breast side down, and brown the skin until it turns a deep golden color, about 5-7 minutes per side. This step ensures a flavorful crust and seals in the juices.
2. Remove the chicken from the pan and set it aside. In the same pan, add another 2 tablespoons of extra virgin olive oil. Lower the heat to medium and add a soffritto of finely chopped onions, carrots, and celery (quantities to your taste). Stir occasionally, cooking until the vegetables are softened and translucent, which should take about 10 minutes. This forms the aromatic base for the braising liquid.
3. Add 300 g of ground pork and 100 g of finely chopped mortadella to the soffritto. Cook, stirring frequently, until the meats are browned and any liquid has evaporated. This step enhances the depth of flavor in the stuffing.
4. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom of the pan. Add crushed tomatoes (about 400 g) and bring the mixture to a simmer. Nestle the browned chicken back into the pan, cover, and reduce the heat to low. Allow the chicken to braise gently until it is tender and the meat easily pulls away from the bone, approximately 1.5 to 2 hours.
5. Once the chicken is tender, uncover the pan and increase the heat slightly to allow the sauce to reduce if it appears too watery. Taste the sauce and adjust for salt and black pepper as needed. The sauce should be rich and slightly thickened.
6. While the sauce is reducing, prepare the stuffing by mixing 80 g of grated Parmigiano-Reggiano with 2 beaten eggs in a bowl. Once the sauce has reached the desired consistency, remove the chicken from the pan and carefully stuff the cavity with the cheese and egg mixture. Return the chicken to the pan to heat through for an additional 10 minutes.
7. Finish by sprinkling freshly chopped herbs, such as parsley or basil, over the top of the chicken for a burst of freshness. Serve the Pollo Ripieno with slices of crusty bread or creamy polenta to soak up the flavorful sauce. Enjoy this comforting dish with family and friends, just as it is done in Emilia-Romagna.