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Italy - Pollo Arrotolato - Rolled Chicken Recipe

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This recipe for Italy - Pollo Arrotolato - Rolled Chicken, by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robert Ciaffa, Board of Advisors, San Diego Diplomacy Council

Category:
Category:

Ingredients:  
Ingredients:  
1 Chicken deboned (keep the chicken in one piece)
4 sausages, peeled
2 Tbsp Rosemary
2 Tbsp Fennel Seeds
4 cloves Garlic, sliced
2-3 small onions, chopped
2 cups white wine

Directions:
Directions:
Open and spread flat the chicken. Spread sausage meat, garlic, rosemary and fennel seeds evenly over chicken. Roll chicken and tie up. Place in pan with olive oil, salt and pepper, onions and wine. Cook for 1-1/2 hours, uncovered, at 350F or 180C.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
approximately 2 hours
Personal Notes:
Personal Notes:
(Robert is a member of the Board of Advisors for the San Diego Diplomacy Council)
"While stationed at the US Embassy in Rome, my husband and I joined a group of friends for a long weekend at Fagiolari, a delightful bed and breakfast in Greve in Chianti, Italy. The B&B offered hands-on cooking classes, and we all gladly enrolled. In addition to the beautiful Tuscan countryside and hillside towns, we had a great time learning Italian culinary tips and enjoying the fruits of our labor. Here’s a recipe in which a whole chicken is deboned, filled with fennel, rosemary and sausage, and roasted in the oven. Wonderful! This was one of several delicious meals, including a fresh pasta extravaganza. We’ve returned to the B&B several times. Enjoy!"

 

 

 

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