The Chicken Is Stuffed. So Am I.

My husband used to make this roast chicken dish. It came from Jeff Smith's first book, The Frugal Gourmet.  Smith died in 2004.  His culinary career came to a screeching halt in 1997 when seven young men accused him of sexual abuse. His obituary is here.

In any case, this dish is savory and delicious.

Chicken Stuffed with Potatoes and Olives

3 or 4 medium red or new potatoes, unpeeled, cooked and cubed
8-10 stuff green olives, chopped
Rosemary to taste (about 1 tablespoon fresh- optional)
3-4 tablespoons of chopped parsley
2 cloves garlic, crushed
3 canned flat anchovies, mashed (optional)
1 tablespoon of chopped capers (optional)
3 tablespoons olive oil
Salt and pepper to taste
1  3-pound chicken

Note:  my husband used all the optional ingredients except the anchovies.

In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, anchovies, capers and olive oil.  Toss them together gently.

Salt and pepper the chicken inwside and out.  Stuff the chicken with the potato mix.  Do not stuff too tightly.  Bake at 375 degrees for 70-80 minutes.  Quarter, and serve with the dressing.

Any extra potato stuffing you can heat and serve on the side. 

Comments

[LC]

I'll try this on Sunday! Hope jalapeno stuffed olives will work! 8*)