Poussins Farcis
small chicken stuffed with olives
This is a beautifully rustic dish uses ingredients that would likely be available on any Provencal family farm. I have adapted the recipe slightly to add some fresh thyme and lemon, which I personally love with any roast chicken dish. Additionally, the original recipe called for brushing the chicken with bacon drippings before cooking , but I have replaced that with a good quality unsalted butter.
Ingredients
-2 small chickens 1.5 lbs each or one young chicken about 3-4 lbs
-All The chopped giblets of the chicken(s)
-2 cloves garlic finely chopped
-2 slices bread (brioche is great for this) soaked in milk and squeezed out
-6 oz black olives, pitted and crushed
-4 oz Softened unsalted butter
-Zest of one lemon
-2 heads of garlic, unpeeled
-Kosher salt and Crushed black pepper
Method
Preheat oven to 375 degrees
Mix thoroughly the bread, the giblets, the crushed garlic, olives, thyme and lemon zest
Stuff the chicken(s) and truss the chicken(s) tightly
Rub the chicken(s) on the outside with the softened butter and the salt and pepper, making sure to cover the whole bird.
Place in an oiled earthenware dish just big enough to hold the chicken(s) and add the whole garlic heads to the side of the pan with a little drizzle of olive oil on top,
Cook for about 60 minutes or until the juices run clear and the internal temp in the thigh is 160 degrees.
When done, let cool slightly. You can remove the stuffing and serve on the side or halve the chicken(s) with poultry shears and leave the stuffing inside.
Once the garlic is cool enough to handle, squeeze the roasted cloved into the pan juices and whisk until well combined. Spoon over the chicken(s).
Wine Pairings
The best approach for a classic Mediterranean dish like this is “what grows together, stays together.” A Bandol Rosé or a high-quality Côtes de Provence Rosé is the best match for this dish. Domaine de Terrabrune Bandol Rose ~$30-$38, Chateau Peyrassol Coted de Provence Rose ~$30-$45
Unlike mass-market rosés, authentic Provençal rosés (typically blends of Grenache, Cinsault, and Mourvèdre) are bone-dry, highly structured, and strictly gastronomic. They feature bright citrus and red berry notes that provide the necessary acidity to slice through the rich chicken meat, while matching the earthy, herbal profile of the black olive stuffing.