Ricotta-and-Herb-Stuffed Chicken

60 mins (prep 35)
8 ingredients
makes 6 servings
As in the classic recipe from Richard Olney's Simple French Food that inspired this one, two key innovations ensure a moist, incredibly succulent chicken. First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.

Categories:  summer , french ,
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Serving Size (15.41 g)
Servings 6
Amount per Serving
Calories 111.93 Calories from Fat 111.06
% Daily Value *
Total Fat 12.34g 113.86%
Saturated Fat 1.7g 51.11%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.59mg 0.15%
Total Carbohydrate 0.66g 1.32%
Dietary Fiber 0.04 g 1.01%
Sugars 0.02 g %
Protein 0.13g 1.53%
Vitamin A 0.18IU% Vitamin C 0.62mg%
Calcium 3.74mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole-milk ricotta, large eggs, chopped fresh oregano, chopped fresh flat-leaf parsley