Braised & Stuffed Campo Lindo Chicken Recipe
Figs, mushrooms, squash farro, romano beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened (about 5 minutes). Stir in mushrooms, squash, figs, salt, and pepper. Cook for another 5 minutes until the squash is tender. Mix in the cooked farro and romano beans, and fresh thyme. Remove from heat and let cool.
- 2
Stuff the Chicken
Preheat the oven to 350°F (175°C). Carefully make a pocket in each piece of chicken by slicing it horizontally, being careful not to cut all the way through. Stuff each pocket generously with the filling mixture.
- 3
Brown the Chicken
In a large oven-safe skillet, heat additional olive oil over medium-high heat. Add the stuffed chicken pieces and sear until golden brown on both sides (about 4-5 minutes per side).
- 4
Braised Cooking
Once browned, pour the chicken broth into the skillet. Bring to a simmer, then cover and transfer to the oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 5
Serve
Remove from the oven and let rest for 5 minutes. Serve warm, garnished with grated Parmesan cheese.
