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Ingredients
Stuffed Whole Chicken with Cheese and Tomatoes
- For the chicken
- 1 kitchen-ready Roasted Chicken (1.3 kg or approximately 3 pounds)
- Salt, freshly ground pepper
- juice of lemons
- 4 Tbsps olive oil
- For the stuffing
- 2 large ripe Tomatoes
- 50 grams Feta
- 4 garlic cloves
- 2 Tbsps olive oil
- 2 tsps dry oregano
- For the topping
- 750 grams medium onions
- 6 ripe Tomatoes
- Salt, freshly ground pepper
- 180 grams green pitted Olives
- 150 grams Graviera cheese (alternatively, gruyere)
For the chicken: preheat oven to 180°C (approximately 350°F). Rinse chicken, pat dry and rub inside and out with salt, pepper and lemon juice.
For the filling: blanch tomatoes, cut into quarters, remove stem and seeds and dice. Mash feta with a fork. Peel garlic and finely chop. Mix tomatoes with feta, garlic, olive oil, salt, pepper and oregano. Stuff inside chicken. Close cavity by pinning with skewers.
Heat 4 tablespoons oil in a Dutch oven. Brown the chicken.
For the topping: peel onions and roughly chop. Blanch tomatoes, remove stem and seeds and coarsely chop.
Add onions and tomatoes to the Dutch oven and season with salt and pepper. Cover and simmer for about 1 hour.
Finely chop olives and add to Dutch oven after 45 minutes. Grate cheese and sprinkly over the dish about 5-10 minutes before the end of cooking. Serve immediately.