Stuffed Chicken with Pea and Linguiça

Name: Stuffed Chicken with Pea and Linguiça
Yield: 4
Ingredients: 4 tablespoons of butter, margarine or olive oil; 1 medium onion finely chopped; 1 stalk of celery finely chopped; 1 clove of garlic minced; 250g of fresh linguiça, peeled and descaled; 1/4 teaspoon of dried marjoram; 1/2 teaspoon of dried thyme; 2 cups of breadcrumbs from whole wheat bread; 1 egg well beaten; 1/3 cup of chicken broth; Salt and black pepper to taste; 1 1.5kg chicken

1
4 tablespoons of butter, margarine or olive oil
2
1 medium onion finely chopped
3
1 stalk of celery finely chopped
4
1 clove of garlic minced
5
250g of fresh linguiça, peeled and descaled
6
1/4 teaspoon of dried marjoram
7
1/2 teaspoon of dried thyme
8
2 cups of breadcrumbs from whole wheat bread
9
1 egg well beaten
10
1/3 cup of chicken broth
11
Salt and black pepper to taste
12
1 1.5kg chicken

Ingredients

1
4 tablespoons of butter, margarine or olive oil
2
1 medium onion finely chopped
3
1 stalk of celery finely chopped
4
1 clove of garlic minced
5
250g of fresh linguiça, peeled and descaled
6
1/4 teaspoon of dried marjoram
7
1/2 teaspoon of dried thyme
8
2 cups of breadcrumbs from whole wheat bread
9
1 egg well beaten
10
1/3 cup of chicken broth
11
Salt and black pepper to taste
12
1 1.5kg chicken

Directions

1
Melt the butter in a skillet over medium heat
2
When hot, add the onion, celery, garlic and sauté for 2-3 minutes
3
Add the linguiça, marjoram and thyme and cook for an additional 2-3 minutes, until the linguiça loses its red color
4
Transfer to a large bowl and mix with breadcrumbs, beaten egg and chicken broth
5
Season with salt and black pepper
6
Stuff the chicken with this mixture, brush with butter and bake in the oven at medium heat (180°C) for 1 hour, or until golden brown and tender.