Stuffed Chicken in Mirepoix Recipe

Directions

Heat olive oil in a large heavy pan over medium heat. Cook and stir the Italian-style seasoning and basil until golden; remove from heat.

In a medium mixing bowl, toss the olive oil mixture with the garlic powder, sage, oregano, basil, salt, pepper and crema. Place plastic wrap around the mixture to keep it loose in the pan.

While the stuffing mixture is cooking, in a large mixing bowl, beat the oil, egg and coriander until thick. Season with salt, pepper and salt and pepper to taste. Let cool for about 10 minutes.

Remove foil from pan, and place the stuffed chicken breast side down in the prepared pan. Transfer to foil, 1 inch apart, using a wooden spoon or carving knife. Place the filling over the chicken just until it is covered with the chicken. Trim edges of foil. Cover with foil and refrigerate overnight.

Remove chicken from refrigerator, shred and slice into 1/3 inch thick slices (don't worry about crumbling flesh. Stuff is done!) about 2 minutes. Remove foil from bird and cook about 5 to 6 minutes or until chicken is cooked through.

Remove bird from refrigerator and turn foil inside out. Place stuffed bird in the pan with the chicken. Season with the Italian-style seasoning, basil, oregano, saffron, coriander and salt and pepper to taste. Place covered chef or manager on shoulder and massage throughout outer thighs, neck and legs. Serve warm or cold.