Gluten-Free Roast Chicken with Fig and Pancetta Stuffing

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gluten free roast chicken fig pancetta stuffing
Prep time: 30 mins
Cook time: 50 mins
Calories: 373

This recipe was originally published in 2010.

Gluten-Free Italian Cookbook

This scrumptious allergy-friendly dish is ideal for a special holiday meal. It calls for a whole chicken that’s deboned. Ask your butcher to debone it or use whole boneless chicken breasts with skin on. With nimble hands, it can be prepared in less than 1 hour. The results are worth it.

Recipe by Living Without contributor Mary Capone, author of The Gluten-Free Italian Cookbook.

Yields 8 servings

Ingredients

  • 1/2 cup figs, diced
  • 1/2 cup dry white wine
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 1/4 pound pancetta or gluten-free bacon, chopped
  • 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dry rosemary, divided
  • 1 red pepper, diced
  • 1 cup fresh spinach, chopped
  • 2 cups coarse gluten-free bread crumbs
  • 1 cup gluten-free chicken broth, divided
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 1 whole chicken, deboned (about 3 pounds) or 3 whole boneless chicken breasts, skin on

Directions

1Place diced figs into ½ cup wine. Set aside.

2In a large frying 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.

3Add red pepper and spinach and sauté for 3 minutes. Transfer mixture to bowl to cool slightly.

4Remove figs from wine, reserving wine for later use. Add bread crumbs, ½ cup broth, figs and salt and pepper to bowl and mix well.

5Preheat oven to 400 degrees. Place chicken skin side down on a clean surface. If using chicken breast, first pound the breast between two sheets of plastic wrap to ¼-inch thickness. Lay breasts skin side down, overlapping slightly.

6Line the center of the meat with stuffing. Pull up the sides to meet in center, overlapping slightly. Truss with kitchen string or butcher’s string.

7Rub the outer skin with olive oil and remaining rosemary. Sprinkle with salt and pepper.

8Place in 9x13-inch baking dish on center rack in preheated oven. Baste with reserved wine and remaining broth. Bake for 50 minutes or until desired doneness.

9Let sit for 10 minutes to set flavors. Then carve into slices and serve.

1 serving contains 373 calories, 19g total fat, 4g saturated fat, 0g trans fat, 90mg cholesterol, 928mg sodium, 20g carbohydrates, 2g fiber, sugars, 28g protein.