1 x 2kg chicken, jointed
Blanched green peas, to serve
Chopped chives, to garnish
½ bunch parsley, finely chopped
½ bunch rosemary leaves, finely chopped
Zest of 1 lemon
100g speck or smokey bacon
3 tbsp extra virgin olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
½ bunch thyme leaves, finely chopped
½ cup dried cherries or cranberries/currants
2 cups breadcrumbs, fresh
1 cup dry roasted hazelnuts, finely chopped
300ml chicken stock
Preheat the oven to 180°C. Season the chicken pieces with salt and pepper.
To make the stuffing, add the eggs, parsley, rosemary and lemon zest together in a bowl and mix well.
Remove the skin from the speck, then chop the meat into small lardons. In a large non-stick pan over medium-high heat, add 1 tbsp extra virgin olive oil and the speck skin and allow it to render down slightly. Add the lardons, onion, garlic, thyme, dried cranberries or currants and butter, and toss gently as the butter melts.
Once the butter has melted and the mixture reduced slightly, remove from the heat, discard the speck skin and pour the onion mixture into the bowl with the egg mixture. Stir through the breadcrumbs, hazelnuts, and a pinch of salt and pepper.
Line a baking dish with baking paper and pour the stuffing on top. Place the chicken pieces on top and pour over the stock, avoiding pouring it directly over the skin. Drizzle 2 tbsp extra virgin olive oil over the top then place in the preheated oven for 30-40 minutes until the chicken is golden and crispy on top.
Remove the chicken from the oven, garnish with freshly chopped chives and serve with blanched green peas.