Stuffed Chicken with Pea and Linguiça

Name: Stuffed Chicken with Pea and Linguiça
Yield: 4
Ingredients: 4 tablespoons of butter, margarine or oil; 1 medium finely chopped onion; 1 stalk of celery finely chopped; 1 minced garlic clove; 250 grams of fresh linguiça, peeled and shredded; 1/4 teaspoon of dried marjoram; 1/2 teaspoon of dried thyme, crushed; 2 cups of breadcrumbs from whole wheat bread; 1 well-beaten egg; 1/3 cup of chicken broth; salt and black pepper to taste; 1 large or 2 small chickens

1
4 tablespoons of butter, margarine or oil
2
1 medium finely chopped onion
3
1 stalk of celery finely chopped
4
1 minced garlic clove
5
250 grams of fresh linguiça, peeled and shredded
6
1/4 teaspoon of dried marjoram
7
1/2 teaspoon of dried thyme, crushed
8
2 cups of breadcrumbs from whole wheat bread
9
1 well-beaten egg
10
1/3 cup of chicken broth
11
salt and black pepper to taste
12
1 large or 2 small chickens

Ingredients

1
4 tablespoons of butter, margarine or oil
2
1 medium finely chopped onion
3
1 stalk of celery finely chopped
4
1 minced garlic clove
5
250 grams of fresh linguiça, peeled and shredded
6
1/4 teaspoon of dried marjoram
7
1/2 teaspoon of dried thyme, crushed
8
2 cups of breadcrumbs from whole wheat bread
9
1 well-beaten egg
10
1/3 cup of chicken broth
11
salt and black pepper to taste
12
1 large or 2 small chickens

Directions

1
Melt butter, margarine or oil in a pan over medium heat
2
When hot, add the onion, celery, and garlic, and fry for 2 to 3 minutes
3
Add the shredded linguiça, marjoram, and thyme, and fry for another 2 to 3 minutes, until the linguiça's red color has disappeared
4
Mix in a large bowl the breadcrumbs with the vegetables and linguiça
5
Add the beaten egg and chicken broth
6
Season with salt and black pepper
7
Stuff this filling into the chicken and roast
8
Serve with spinach sauce and farofa
9
Serves 4 to 6 people.