Pollo Ripieno in AgroDolce

  • steam the chicken liver until it is just cooked, less is better than too much
  • chop the chicken liver into bigger pieces
  • soak the sultanas in wine, shery or Xiao Shing
  • soak the dried tomatoes in wine, sherry or Xiao Shing, chop them into small pieces
  • crumble the walnuts
  • mix chicken liver, sultanas, dried tomatos, eggs, walnuts, bread crumbs and lemon cest
  • fill the chicken with the mass  and close it by sewing
  • prepare a broth from celery, onions, dried tomatos, carots parsley, mirto or sage and mint
  • cook the chicken in the broth
  • arrange the chicken and the filling on a big serving plate



Pollo Sedano, Carote, cipolla, Pomodori Secchi, prezzemolo, menta, mirto o Salvia Ripieno 100g Uva Sultanina 100g pan grattato 2 Eier 2 Walnuesse Zitronenschale Interiori Amalgate il ripieno e riempite il pollo. Ricucite il pollo con ago e filo e cuocete lo in una pentola con acqua salata, sedano, cipolla, carote, pomodori secchi, prezzemolo e foglio di menta




This recipe is from a Sardinian collection. It is good, because you get something eatable also when using chicken from intensive farming as it is not dried out during cooking.

I am experimenting still with the filling, but I am convinced that the change I did with the original recipe (dried tomatos also into the filling) is a good move!

You need a chicken with interiors! That's assured if you get a good one, otherwise...just buy some chicken liver extra...



Specific Stock
  • chicken
  • carots
  • mint
  • mirto
  • walnuts
  • celery
  • sultanas
  • grated bread
  • eggs
  • lemons
  • onions
  • dried tomatos
  • parsley