Stuffed Chicken with Farigoule de Forcalquier
• 1 chicken, a little plump
• 4 garlic cloves
• 300 g of small potatoes
• 1 sprig of thyme and 1 teaspoon of Farigoule de Forcalquier
• 2 twigs of summer savory
• 1 sprig of rosemary
• 2 bay leaves
• 10 violet flowers (optional)
• 2 sprigs of parsley
• 2 tablespoons of dry white wine
• Salt and pepper
For the stuffing:
• 100 g of chicken livers
• 100 g of bread crumbs
• 100 g of Paris mushrooms
• 1/2 bunch of parsley
• 2 tablespoons of olive oil
• Salt and pepper
Preparation: 30 mins. Cooking time: 55 mins.
Stuffing: Preheat the oven thermostat 7 210°C.
Clean mushrooms and wipe them before chopping them.
Cut the chicken livers and bread crumbs into small diced cubes.
In a non-stick casserole, brown the mushrooms, bread crumbs and chicken livers. Mix all ingredients, incorporate the olive oil, chopped parsley, salt and pepper.
Mix until it becomes a uniform paste.
Chicken: Stuff the chicken, tie it and season the outside.
In a cast iron casserole, place the chicken on one thigh to place it in the oven and cook for 25 mins. sprinkling it often.
Remove the dish and turn the chicken and cook it 25 mins. longer
Garnish: Peel the potatoes. Blanch them for 2 mins. in boiling salted water with unpeeled garlic cloves.
Add potatoes and garlic cloves to the chicken after 40 mins. of cooking then lower the oven temperature to thermostat 5/6 170°C.
4-5 mins. before the end of cooking, add thyme, the Farigoule de Forcalquier and the summer savory, rosemary, bay leaf, violets and parsley. Take the casserole out of the oven, cover with aluminum foil and let the chicken absorb the flavor of the herbs.
Drain the chicken.
Place it on the serving dish with the potatoes, garlic cloves and herbs.
Heat the juice then deglaze with white wine and 2 tablespoons of water.
Adjust the seasoning to your taste and sprinkle the chicken. Serve.