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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Walnut-Stuffed Chicken

Walnut-Stuffed Chicken

Discover how to make this luscious walnut-stuffed chicken—a truly special dish perfect for family gatherings and celebrations.

Author: Vito Costa • Published on: November 17, 2017
Categories: Main courses Meat main courses
Tags: milk marjoram nutmeg nuts extra-virgin olive oil breadcrumbs pecorino cheese black pepper pine nuts chicken rosemary sage thyme eggs
⏱️
Prep Time
about 1 hour
🔥
Cook Time
about 1 hour
👥
Serve
Serves 6
📊
Difficulty
Medium
💰 Moderate
🗓️ Autumn
⭐ 4.7/5

🛒 Ingredients

  • ✓ 1 deboned chicken, around 1.5 kg
  • ✓ 150 g beef marrow
  • ✓ 100 g chicken livers
  • ✓ 40 g pine nuts
  • ✓ 40 g walnut kernels
  • ✓ The crumb of two bread rolls
  • ✓ 1 egg
  • ✓ 100 ml milk
  • ✓ Grated aged Sicilian pecorino cheese
  • ✓ Nutmeg
  • ✓ A sprig of rosemary
  • ✓ Thyme
  • ✓ Sage
  • ✓ Marjoram
  • ✓ Extra virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
450 kcal
Protein
35 g
Fat
28 g
Carbohydrates
12 g
Fiber
2 g
Sugars
1 g
Sodium
450 mg

Walnut-stuffed chicken is a magnificent recipe that captures the heart and soul of Sicilian culinary traditions. Picture yourself stepping back in time, into a kitchen filled with the aromas of fresh herbs, the warmth of the oven gently embracing the room. This dish is ideal for those special occasions, the Sunday dinners where family come together around the table, sharing laughter and stories. The filling’s delicate blend of walnuts and pine nuts pairs beautifully with the tender, juicy chicken, promising a truly unforgettable taste experience. Today, I’ll guide you through every step, ensuring that even those less confident in the kitchen can achieve a flawless result. Served with a glass of Sicilian red wine, this walnut-stuffed chicken becomes a journey of flavours, evoking ancient traditions and the warm hospitality of Sicily.

👨‍🍳 Preparation

  1. 1

    Soak the bread crumb in a bowl with a little milk until soft.

  2. 2

    Blanch the walnut kernels briefly in boiling water, peel them, then finely chop together with the pine nuts.

  3. 3

    Boil the chicken’s stomach, then pass it through a meat grinder along with the beef marrow, chicken livers, squeezed bread crumb, a pinch of nutmeg, the chopped nuts and pine nuts, egg, grated pecorino, salt, and pepper.

  4. 4

    Stuff the chicken with this mixture and sew up the opening securely.

  5. 5

    Finely chop the aromatic herbs and scatter half into a roasting tin greased with olive oil, place the stuffed chicken on top, then sprinkle over the rest of the herbs.

  6. 6

    Roast in a preheated oven at 180°C until golden, basting occasionally with the cooking juices.

  7. 7

    Allow the chicken to cool before slicing, then reheat gently to serve.

  8. 8

    Serve alongside creamy mashed potatoes.

💡 Tips and Variations

For a different flavour, try replacing the chicken livers with crumbled sausage. A little freshly grated lemon zest in the stuffing adds a lovely fresh note.

📦 Storage

  • • Keep any leftover chicken covered in the fridge for up to 2 days.
  • • Warm it through gently in the oven at a low temperature to maintain its tenderness.
  • • Avoid freezing the stuffed chicken to preserve the texture of the filling.

🍷 Pairing

This dish pairs beautifully with a glass of young Contea di Sclafani red wine, served slightly chilled at 16–18°C in a large balloon glass.

I hope this walnut-stuffed chicken inspires you to bring a touch of Sicilian warmth and tradition to your table. It’s perfect for sharing with loved ones, whether it’s a cosy Sunday lunch or a special celebration. Do give this recipe a go—you’ll find it as rewarding to make as it is to savour. And don’t forget to share your results and stories; there’s something truly wonderful about passing on a dish with history and heart.

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