Stuffed herb chicken with bacon and olives on tagliatelle

Name: Stuffed herb chicken with bacon and olives on tagliatelle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 75 g streaky smoked bacon; 100 g paprika-filled olives; 4 discs Toast; 1 Branch rosemary; 7-10 Tbsp some sprigs of thyme; 1 (1.2 kg) Poulard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles; 250 g cherry tomatoes; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

75 g streaky smoked bacon
100 g paprika-filled olives
4 discs Toast
1 Branch rosemary
7-10 Tbsp some sprigs of thyme
1 (1.2 kg) Poulard
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles
250 g cherry tomatoes
2 TABLESPOONS Butter or margarine
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Dice the bacon. Coarsely chop the olives. Cut bread into small cubes. Wash and chop herbs. Drain bacon in a pan, take it out and mix it with bread, olives and 2/3 of the herbs.
2
Wash the chicken, pat dry. Rub with salt and pepper on the outside and inside. Put the filling into the chicken. Close with wooden skewers and kitchen string. Place the chicken on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-60 minutes.
3
Sprinkle remaining herbs on the chicken 15 minutes before the end of the frying time. In the meantime, cook the noodles in boiling salted water for 10 minutes. Clean, wash and halve the tomatoes. Heat the fat and steam the tomatoes briefly.
4
Drain the pasta and add to the tomatoes. Season to taste with salt and pepper. Arrange the pasta with the chicken on a plate.