Chicken Braciole Messinese

Total Time
1hr
Prep 30 mins
Cook 30 mins

Recipe from Mario Batali: Simple Italian Food

Ingredients Nutrition

Directions

  1. Preheat the oven to 450° F.
  2. In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg.
  3. Place the chicken legs skin side down on a cutting board and season with salt and pepper.
  4. Divide the pine nut mixture among the chicken legs, filling them as full as possible.
  5. Fold the meat up and around the mixture and tie tightly with butcher’s twine.
  6. Place the legs in a small roasting pan, flap side down.
  7. Roast for 25 to 30 minutes, or until browned and crispy and cooked through.
  8. Remove from oven and allow to cool.
  9. In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants.
  10. Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.

Reviews

(1)
Most Helpful

This is an excellent and very yummy dish. I highly recommend it to everyone who likes currents, and Mean's recipes. Suggest you leave it as written the first time before you alter it to suit your own HH tastes.

Apios June 19, 2005

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