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Arrosto Misto With Tangy Lemon and Olive Salsa

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A rustic Tuscan 'mixed roast' of stuffed chicken thighs, chorizo sausages and country bread, baked on skewers with potatoes, garlic, loads of herbs and a tangy lemon and olive salsa.

A rustic Tuscan 'mixed roast' of stuffed chicken thighs, chorizo sausages and country bread, baked on skewers with potatoes, garlic, loads of herbs and a tangy lemon and olive salsa.

Ingredients

Serves: Generously serves 4

Metric Cups

For the Arrosto Misto

  • 6 chicken thighs (boned)
  • 6 slices prosciutto (thin slices)
  • 4 slices ciabatta (stale, 2cm thick slices, halved)
  • 8 chorizo (thick)
  • 200 millilitres dry white wine
  • 3 tablespoons olive oil
  • 1 sea salt
  • 1 black pepper
  • 8 cloves garlic (unpeeled)
  • 500 grams potatoes (peeled, cut into 2cm chunks)
  • 6 sprigs fresh rosemary (extra for serving)
  • 6 sprigs thyme

For the Stuffing

  • 100 millilitres milk
  • 2 slices ciabatta (thick slices, crusts removed)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped sage
  • 2 cloves garlic (crushed with sea salt)
  • 1 sea salt
  • 1 teaspoon fennel seeds

For the Tangy Lemon and Olive Salsa

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted capers
  • 3 lemons (peeled and sliced)
  • 63 millilitres green olives (sliced)
  • 1 teaspoon caster sugar

For the Arrosto Misto

  • 6 chicken thighs (boned)
  • 6 slices prosciutto (thin slices)
  • 4 slices ciabatta (stale, 2cm thick slices, halved)
  • 8 chorizo (thick)
  • 7 fluid ounce dry white wine
  • 3 tablespoons olive oil
  • 1 sea salt
  • 1 black pepper
  • 8 cloves garlic (unpeeled)
  • 17⅔ ounces potatoes (peeled, cut into 2cm chunks)
  • 6 sprigs fresh rosemary (extra for serving)
  • 6 sprigs thyme

For the Stuffing

  • 4 fluid ounce milk
  • 2 slices ciabatta (thick slices, crusts removed)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped sage
  • 2 cloves garlic (crushed with sea salt)
  • 1 sea salt
  • 1 teaspoon fennel seeds

For the Tangy Lemon and Olive Salsa

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted capers
  • 3 lemons (peeled and sliced)
  • 2 fluid ounce green olives (sliced)
  • 1 teaspoon superfine sugar

Method

Arrosto Misto With Tangy Lemon and Olive Salsa is a community recipe submitted by Nattles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the Arrosto Misto:

  • Heat the oven to 200 degrees.
  • For the stuffing, soak the bread in milk, squeeze dry and mix with the parsley, sage, garlic, fennel seeds, sea salt and pepper, until you have a good mush.
  • Divide between the chicken thighs and roll up in slice of proscuitto to enclose.
  • Dip the ciabatta slices lightly in the white wine to prevent burning.
  • Thread 2 or 3 long metal skewers with the bread, chorizo and chicken thighs in turn, pushing them tightly together. Scatter the garlic cloves, potatoes, rosemary and thyme on the base of the pan and add the remaining white wine.
  • Generously slather the skewers with olive oil, sea salt and pepper and then place skewers over potatoes.
  • Bake for 40 mins, basting occasionally with the pan juices and scraping up and turning the potatoes and garlic once or twice, or until the chicken is golden and the potatoes are tender.
  • To serve, push everything off the skewers, serve piled on warm plates with extra rosemary and any of the pan juices and a tangy lemon and olive salsa on the side.
  • For the Arrosto Misto:

  • Heat the oven to 200 degrees.
  • For the stuffing, soak the bread in milk, squeeze dry and mix with the parsley, sage, garlic, fennel seeds, sea salt and pepper, until you have a good mush.
  • Divide between the chicken thighs and roll up in slice of proscuitto to enclose.
  • Dip the ciabatta slices lightly in the white wine to prevent burning.
  • Thread 2 or 3 long metal skewers with the bread, chorizo and chicken thighs in turn, pushing them tightly together. Scatter the garlic cloves, potatoes, rosemary and thyme on the base of the pan and add the remaining white wine.
  • Generously slather the skewers with olive oil, sea salt and pepper and then place skewers over potatoes.
  • Bake for 40 mins, basting occasionally with the pan juices and scraping up and turning the potatoes and garlic once or twice, or until the chicken is golden and the potatoes are tender.
  • To serve, push everything off the skewers, serve piled on warm plates with extra rosemary and any of the pan juices and a tangy lemon and olive salsa on the side.
  • Additional Information

    If the chicken thighs are large, I often will slice in the half, and cut the ciabatta and sausage to match the size of the chicken for even cooking. I've also placed the potatoes under the skewers in the same roasting pan so as to catch the cooking juices from the skewers

    If the chicken thighs are large, I often will slice in the half, and cut the ciabatta and sausage to match the size of the chicken for even cooking. I've also placed the potatoes under the skewers in the same roasting pan so as to catch the cooking juices from the skewers

    Tell us what you think