- Stuffed chicken with Metaxa 3* orange and honey sauce

**: Stuffed chicken with Metaxa 3* $ , orange and honey sauce, is from my new book to be released in February 2016 entitled:

       "Mediterranean Diet Recipes with Olive Oil"

Category: Mediterranean Diet, Athens Recipe.   

Serves: 6

Preparation time: 3h

Level: Medium

Ingredients:

• 1 Chicken about 2kg
• 3 + 2 tbsp honey
• 2 oranges, from which we get the oblong their zest (in julienne with special grinder) and their juice
• 50 + 50 ml ^eleon^ extra virgin olive oil  $
• 100 ml METAXA 3 *  $
• ½ cup chicken broth (if you use cube put less than half in hot water)
• 3kg cut quartered potatoes, relatively thin
• salt and pepper

For the filling

• ½ leek cut into rings
• 2 green onions, sliced
• 1 cup. bulgur
• 2 tbsp black currant
• 2 tbsp pine nuts
• 1 orange into slicescut in half
• salt-pepper
• 1 tbsp ^eleon^ extra virgin olive oil  $

Preparation:

Prepare the sauce:

1. In a pan mix the hot chicken broth 3 tablespoons honey and stir to melt. Add the orange juice, METAXA 3*  $ and 50 ml olive oil.
2. Preheat the oven to 160 C °.

Prepare the filling:

1. In skillet and medium heat, add 1 tbsp olive oil and once warmed up, sauté the leeks, the onions and pine nuts for 5 minutes, stirring, until they begin to brown the pine nuts. 
2. Add the bulgur, raisins and 150 ml from the sauce you prepared. Bake for 5 minutes, add the chopped orange slices, salt, pepper and a pinch from the orange zest. Sauté 2-3 minutes more, stirring and your filling is ready.

Prepare the chicken:

1. Place the chicken in a large oven pan and put first in the abdominal cavity after the filling neck, closing either toothpicks or by sewing (specific string and bodkin). Add around the potatoes. 
2. Pour over chicken and potatoes all the sauce, 50 ml olive oil, salt and pepper (especially on the potatoes) and spread only over the chicken the remaining 2 tbsp honey. 
3. Sprinkle with orange zest and let the chicken to the pan with the breast upwards.

Cooking:

Put the food in the preheated oven of 160C ° for 1 hour. Remove the chicken from the oven and raising the temperature to 180C ° with air. 

Vaccination technique:

Using cooking syringe, suck juice from the pan and fortify breasts and thighs to 5-6 points for extra flavor and moisture to the meat.

... and bake for another 1 hour.



Serving:

Cut the chicken into 6 servings at the table and serve with 5-6 potatoes, 2 tbsp of stuffing and a little sauce on top. Perfectly accompanied by a nice pink or light red wine.

A special thank to my lovely wife Tonia for her valuable help at this recipe.

Luxury Olive Oil family co.