Medaglioni di Pollo Farciti alla Toscana

Con Salsa di Aglio e’ Pesto alla Toscana

(Medallions of Stuffed Chicken

With Garlic and Pesto Sauces)

Serves 8  

4 lg. boneless chicken thighs with skin                                                                                                     

12 oz. Italian pork sausage - mild
4 chicken livers
8 oz. Pancetta - cut into 4 pieces
½ tsp. fresh Rosemary
½ tsp. fresh sage
Extra Virgin Olive Oil

Split sausage skin and remove meat. Discard skin.
Filet each chicken thigh to open and create one large piece.
Please each thigh skin side down.
On one half of each thigh spread equal amounts of pork sausage.
On top of sausage lay 1 chicken liver and 1 slice Pancetta next to each other.
Sprinkle 1/4 of each herb on top of liver and Pancetta.
Starting from the filling end of the thigh, begin to roll in a firm log. Tie securely with kitchen twine to keep stuffing inside during baking.
Drizzle a thin coating of EVOO on a baking sheet.
Place stuffed thighs onto baking sheet.
Bake at 350 degrees for 25 - 30 minutes.

While chicken is baking prepare you sauces.

Garlic Sauce:

2 bulbs fresh garlic - peeled
2 cups lightly salted water
3 oz. unsalted butter
1 oz. EVOO
Sea salt and pepper - to taste

Peel garlic and place cloves into 2 cups lightly salted water in a small pot.
Bring to boil and then reduce to simmer.
Simmer garlic until tender.
Water will reduce during this process.
Remove pot from heat.
Add butter, EVOO and salt and pepper to taste.
Using a hand help electric whip blend until creamy.
Set aside on stove, but off heat, to keep warm so sauce does not separate. Reheating a cold sauce changes the consistency.

Tuscan Pesto Sauce:

½ cup firmly packed fresh Sage
1/3 cup fresh Rosemary - no stems
1 clove fresh garlic
2 oz. shelled walnuts
1 tsp. Fennel seed
1/8 tsp. Sea salt
1/3 cup EVOO

Wash and dry herbs.

Combine all dry ingredients and using a mortar and pestle, crush all ingredients until fine.

If you don’t have a mortar and pestle, finely chop all ingredients, place in a small bowl, add salt.

Add EVOO and mix thoroughly. Set aside.

When chicken has finished baking, remove string and cut each thigh in half.

On each individual plates spread thin and equal layer of warm garlic sauce. Top with ½ thigh and dot the chicken and plate with evenly divided small dollops of pesto sauce.

Serve immediately.