INGREDIENTS

INSTRUCTIONS

Start by washing the chicken well, inside and out, pat dry with paper
towels. In a large skillet over medium-high heat, place the olive oil and
saute the onion, celery, garlic, carrots and prosciutto for 10 minutes,
stirring frequently. Remove from the pan and set aside in a bowl.
Season the chicken well, inside and out, with salt and pepper. In the
skillet, brown the chicken well on all sides. Add the wine, allowing it to
evaporate. Add the chicken livers to the pan, allow to cook for 2 to 3
minutes, remove the livers from the pan and allow to cool. When cool, add
to the bowl with the vegetable mixture.
On a lightly floured board, roll out the dough to 1-inch thick. Sprinkle
the surface of the dough with salt and pepper.
Stuff the chicken with the liver mixture, then place the chicken in the
center of the dough, fold the edges of the dough around the chicken,
completely sealing the bird. Cover the dough with a damp cloth, keep in a
warm place and allow it to rise for one hour, doubling in size.
Place the dough in a baking pan and place it in a 400 degree pre-heated
oven for 60 to 70 minutes. Remove from the oven and place bread on a
serving platter. To serve, cut off the top part of the bread, the chicken
will be in the center. Serve a piece of the chicken with a spoon of the
stuffing and a piece of the bread.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.

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