Stuffed Chicken

Wash the chicken and pat dry. Boil the chard briefly in salted water, squeeze vigorously and chop finely. Mix the ricotta with the chard, grated Parmesan, breadcrumbs, egg, half of the herbs, salt, pepper and nutmeg. Stuff the chicken with the mixture and sew up the opening. Slice the onion, celery and carrot and fry them in hot olive oil. Put the chicken rubbed with the remaining herbs and fry on all sides. Salt, pepper and melt the butter on the chicken. Pour in half of the soup, cover and simmer on low heat for about 60-65 minutes. In between, keep adding a little soup so that the chicken doesn’t dry out. Remove chicken and keep warm. Strain the sauce and reduce to the desired consistency (should not be too liquid). Season to taste and serve with the chicken, which has been cut up in the meantime.

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