Stuffed Chicken Provencal-Martha Stewart Living
| Yield: | 2 Servings |
| Categories: | Chicken, Main Dishes, Soups |
| 1 | 3-lb chicken, preferably free-range or kosher | |
| Salt & freshly ground pepper | ||
| 1 | tb | Olive oil, plus more for rubbing chicken |
| 2 | sm | Cloves garlic, peeled and chopped |
| 2 | Shallots, minced | |
| 1 | lg | Onion, peeled and chopped |
| 1 | c | Chopped pitted Gaeta or oil- cured black olives |
| Zest of 1 lemon | ||
| 1/4 | c | Dry white wine |
| 1/2 | c | Chopped flat-leaf parsley |
| 1 | tb | Chopped fresh rosemary (if unavailable, omit; do not substitute dried) |
| 1 | tb | Chopped fresh tarragon OR |
| 1 | ts | Dried tarragon |
| 1/4 | c | Bread crumbs, made from a few slices of fresh white bread |
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