Zucchini-Stuffed Chicken

  • Active Time 15m
  • Total Time 3h 50m
  • Rating ****

Serves 6

Here is an entirely modern version of classic stuffed chicken. The tender parts of the chicken go very well with such delicate vegetables as zucchini (courgettes) and their flowers.


  • For Stuffing:
  • 10 ounces fresh baby zucchini, with flowers attached
  • Salt
  • 1 leek, white part only
  • 2 ounces spinach or Swiss chard, cut into thin strips
  • 1 onion, minced
  • For Chicken:
  • 1 ready-to-cook chicken, about 3 1/2 pounds, liver and heart reserved
  • 1 tablespoon butter
  • 1 egg
  • 3 teaspoons extra-virgin olive oil
  • 1 ounce fine, dry breadcrumbs
  • 1/4 cup freshly and finely grated Parmesan
  • Freshly ground pepper
  • 6 garlic cloves


FOR STUFFING: Remove the pistils from the zucchini flowers and cut the petals into strips. Finely grate the zucchini into a colander. Sprinkle with salt and set aside to drain for 1 hour. Cut the leek lengthwise in half and then into thin semicircular slices. Combine the leek, zucchini flowers, spinach and onion in another colander. Sprinkle with salt and leave for 20 minutes.

Clean the chicken liver and heart and cut them in half. Melt the butter in a small nonstick skillet and brown on high heat for 2 minutes. Beat the egg in a large bowl. Add 2 teaspoons of the oil, the breadcrumbs, Parmesan, heart, liver, and salt and pepper and mix.

FOR CHICKEN: Preheat the oven to 400 degrees F. When the leaf vegetables have rested for 20 minutes, squeeze to eliminate all their moisture. Add them to the bowl. Do the same with the zucchini. Mix the stuffing thoroughly. Stuff the chicken and sew up the openings with white cotton thread. Salt the chicken all over and brush it with the remaining 1 teaspoon of oil.

Put the chicken in a baking dish and surround it with the whole garlic cloves. Transfer to the oven and cook for 1 hour 45 minutes. Turn off the oven and let the chicken rest for 30 minutes before taking it out.

TO SERVE: Serve the chicken with the strained juices and the roasted garlic cloves. Pureed potatoes are a good accompaniment.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2706

nutrition information per serving

331 calories; 11g total fat; 150mg cholesterol; 244mg sodium; 11g carbohydrates; 2g fiber; 44g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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