Fasanà of Gallina

Fasanà di Gallina

Fasanà di gallina is a Venetian dish of meat stuffed with cheese, ham, vegetables, and pistachios.

4 servings

Easy

Veneto

EasyVeneto

Chicken fasanà is a hearty Venetian dish, designed to bring tender, flavorful meat to the table, wrapped in its own skin. The dish combines the delicacy of chicken with the savory flavor of prosciutto and of the Parmigiano Reggiano, while lemon and oil help flavor the meat during marinating. Carrots, bell pepper and pistachios add variety to the filling, with different consistencies that make each slice more complex. The prolonged cooking in baking pan The covering ensures a tender result and keeps the filling protected, requiring no additional seasoning beyond the marinade. The editors place this dish in the Veneto region. The name "fasanà" recalls a filling used for pheasant, here applied to chicken for an equally rich version, suitable for a special meal.

Instructions

Voice reading

6 steps · natural Italian voice

Debone the chicken

Carefully debone the chicken, without breaking the skin, which must remain intact to completely envelop the stuffing. Remove the bones and lay the meat out on a clean surface, ensuring there are no small bone fragments. The skin must be intact and even enough to hold the ingredients.

Prepare the marinade

Combine the juice of three lemons with the olive oil and season with salt to taste. Stir until the dressing is smooth, with the lemon's acidity well-distributed in the oil. Pour the marinade over the boneless chicken and massage it into the meat, ensuring it is evenly flavored.

Let it macerate

Cover the seasoned chicken and let it marinate for a few hours. Keep it in a cool place or in the refrigerator, depending on your circumstances, so that the lemon juice and oil gradually penetrate the meat. When finished, the surface should be fragrant and well-seasoned, without being dry.

Prepare the filling

Cut the Parmigiano Reggiano into slices and prepare the carrots into strips, the slices of bell pepper, The prosciutto Veneto and fresh pistachios. Distribute the ingredients evenly, so as to obtain a balanced filling that can be easily contained by the chicken skin.

Stuff the chicken

Stuff the chicken by placing the sliced cheese inside, prosciutto, carrots, pistachios and the bell pepperSpread the filling without creating an excessively thick layer, leaving the meat loose enough to be closed and maintain a compact shape during cooking.

Bake covered

120 min

Transfer the stuffed chicken to a baking pan Cover. Bake for about two hours, without adding any other seasonings: the marinade will provide the necessary moisture. Cooking is complete when the meat is tender and the filling is well-combined, with an intense aroma of lemon, ham, and cheese.

Chef's Tips

The editorial staff recommends keeping the skin intact during boning, so the chicken retains its stuffing and remains protected during the long cooking time in the oven.