Roasted Chicken with Fig and Pancetta Stuffing-Gluten-Free
A simpler version can be made with whole chicken breasts. With a little kitchen string and some nimble hands, this dinner can be prepared in less than 1 hour. The final results are worth it! Serves 6-8.
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Servings: Makes 6-8 servings. • Prep: 15 mins • Total: 65 mins
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Ingredients:
1 whole chicken, deboned, about 3 lbs or 3 whole chicken breast, skin on
1 TBL olive oil
1 small onion, diced
1 clove garlic, chopped
1/4 lb pancetta or gluten-free bacon, chopped
1 TBL rosemary leaves, chopped or 1 tsp dry, divided
1 red pepper, diced
1 cup spinach, chopped
2 cups coarse gluten-free bread crumbs or 8 slices of Bella Gluten-Free Multigrain Bread chopped coarsely
½ cup figs, diced
1 cup gluten-free chicken broth, divided
2 tsp salt
½ tsp fresh ground pepper
½ cup dry white wine
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Happy Holidays from all of us at Bella Gluten-Free.
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Prep:
15 minutes
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Directions:
1. Place chopped figs into ½ cup of wine. Set aside.
2. In a large fry pan, sauté onions in olive oil until translucent, about 3 minutes. Add garlic and cook, about one minute. Add pancetta or bacon and rosemary and sauté until bacon is a light brown, about 5 minutes.
3. Add peppers and spinach and sauté for 3 minutes. Transfer mixture to bowl to cool slightly.
4. Remove figs from wine, reserving wine for later. Add bread crumbs, ½ cup broth, figs and salt and pepper to bowl and mix well.
5. Preheat oven to 400 degrees. Lay chicken, skin side down on a clean surface. If using chicken breast, first pound the breast between two sheets of plastic wrap to ¼” thickness. Lay breast skin side down overlapping slightly.
6. Line the center of the meat with stuffing. Pull up the sides to meet in center, overlapping slightly. Truss with kitchen or butcher’s string.
7. Rub outside of the skin with olive oil, remaining rosemary and sprinkle with salt and pepper. Place in 9x13” baking dish, on center rack in oven. Baste with the reserved wine and remaining broth. Bake for 50 minutes or until desired doneness.
8. Transfer the roast chicken to a cutting board and let rest for 5 minutes. Add pan dripping to saucepan and reduce for 5 minutes. Serve sauce with roasted chicken.
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