Stuffed chicken in ancient Roman style

Ingredients for 4 servings:

• 1 chicken, approx. 1.2 kg
• 100 g chestnuts, peeled, frozen
• 30 g green olives, pitted
• 1 small apple, sour
• 2 tbsp crème fraîche
• 1 ½ dl Marsala
• 3 tbsp lemon juice
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• ½ bunch coriander leaves
• 3 sprigs savory
• 1 tsp coriander powder
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Pullus Farsilis in a Roman pot, based on Apicius

Soak the earthenware pot in water for about 20 minutes. For the filling, simmer the chestnuts gently in lightly salted water for 5-6 minutes, then drain and roughly mash with a fork. Roughly chop the coriander leaves, including the stems, and quarter the olives. Cut the apple into eighths, then into thin slices. Drizzle with lemon juice. Mix everything well and season with salt and pepper. Wash the chicken inside and out under cold running water. Pat dry with kitchen paper. Add the stuffing and seal the opening with toothpicks. Rub the chicken with 1 tablespoon of soy sauce and place it breast-down in the drained earthenware pot. Cover and place in a cold oven at 220°C. Cook for 30 minutes. For the sauce, finely chop the savory and mix with the remaining soy sauce, oyster sauce, coriander powder, pepper, and Marsala. Open the earthenware pot, turn the chicken over, pour the sauce over it, and cover and cook for another 45 minutes. Remove the lid from the earthenware pot and roast the chicken uncovered for about another 15 minutes. Stir the crème fraîche into the sauce, season with salt and pepper, and serve with the chicken.