For the Christmas meal
At Christmas you can not miss the chicken, and of course with pistachios.
I serve the chicken cold, accompanied by a hot sauce, to prepare in advance. You can fill it with many ingredients, to your liking. I make it with minced meat, pork and chicken, dried apricots, pistachios and a sauce of onion and garlic that makes it very juicy. The most complicated thing is preparing the chicken: you have to bone it up and leave it whole. Surely your trusted butcher will prepare it for you. The pistachios if they are ecological and natural better than better.
- 1 boneless chicken
- 325 gr of minced chicken breast
- 325 gr of minced pork
- 1 onion
- 3 garlic cloves
- 50 gr of pistachios already peeled (
- 125 gr of apricots
- 3 black truffles
- 1 egg
- freshly ground black pepper
- 3 onions
- sweet sherry wine
The first thing to do is chop the onion and garlic and poach them in a pan with EVOO and a pinch of salt.
When they are, we strain and reserve. We put the minced meat, we add the pistachios, apricots, onion and garlic already poached, the black truffle, the egg, salt and freshly ground black pepper, we mix everything well. And the chicken, which must be completely boneless on the inside, like a sack. We put all the stuffing and with a needle and meat we sew the neck so that it does not come off.
You can also use toothpicks or ask to have it already sewn. We put the filling from the bottom, pressing well, we close well by sewing again or with toothpicks.
If you dare with this Christmas recipe, please send a photo to see how it turned out.