serves 4 to 6
There are many recipes for stuffed meats, from chicken, rooster, and turkey to the paschal lamb or goat, throughout the Cyclades islands. This traditional recipe usually calls for a rooster, but I’ve reworked it with more pedestrian chicken.
1 cup (240 ml) extra-virgin Greek olive oil
1 chicken liver, rinsed and finely chopped (optional)
2 large red onions, finely chopped
4 garlic cloves, crushed
2 cups (480 ml) dry white wine
2 cups (60 g) plain croutons or coarsely chopped stale country bread
1 cup (50 g) finely chopped fresh parsley
½ cup (25 g) finely chopped fresh mint
½ cup (25 g) chopped fresh thyme
⅔ cup (95 g) dark or golden seedless raisins
1 cup (100 g) coarsely grated Kefalotyri, Kefalograviera, or other hard sheep’s-milk cheese
Salt and freshly ground black pepper
1 large egg, lightly beaten
1 large roasting chicken, about 4½ pounds (2 kg), preferably organic
2 pounds (900 g) roasting potatoes, peeled and halved
Preheat the oven to 400ºF (200ºC).
In a large deep skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken liver, if using, and cook, stirring, until lightly browned. Remove and set aside. Add the onions to the skillet and cook over medium-low heat until soft and lightly colored, about 12 minutes. Stir in the garlic. Return the liver to the pan, stir, and pour in 1 cup (240 ml) of the wine. Cook until the liquid has reduced by half. Transfer the mixture to a large bowl.
Add the croutons, parsley, mint, thyme, raisins, cheese, and salt and pepper to taste to the liver-onion mixture. Add the egg and combine well.
Pat dry the chicken. Spoon the stuffing into the cavity of the bird. Place the skin flap over the opening and secure closed with toothpicks or skewers. Rub the outside of the bird with 2 tablespoons of the olive oil and season generously with salt and pepper. Place in a large roasting pan.
In a large bowl, toss the potatoes, salt, pepper, and remaining ¾ cup (180 ml) olive oil. Place them around the chicken in the pan. Roast for 15 minutes. Pour in the remaining 1 cup (240 ml) wine and roast for about 1½ hours more, basting the chicken with the pan juices every 15 minutes, until an instant-read thermometer inserted into the thickest part of the chicken registers 165ºF (75ºC) and the potatoes are very tender. Remove from the oven, let cool slightly, and serve.