Directions:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.
- While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute. Drain, pressing gently to extract excess water.
- Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
- Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
- Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
- While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.
- Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers. Sear chicken, skin side down, until skin is deep golden, about 5 minutes. Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.
- Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce through a fine-mesh sieve into a measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat (or use a fat separator). Season sauce with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1137.44 Kcal (4762 kJ) | ||
| Calories from fat | 489.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.41g | 84% | |
|---|---|---|---|
| Cholesterol | 261.54mg | 87% | |
| Sodium | 1442.26mg | 60% | |
| Potassium | 1024.29mg | 22% | |
| Total Carbs | 94.06g | 31% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 15.74g | 63% | |
| Protein | 66.45g | 133% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 14.8mg | 82% | |
| Calcium | 143.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 194.7 Kcal (815 kJ) | ||
| Calories from fat | 83.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 84% | |
|---|---|---|---|
| Cholesterol | 44.77mg | 87% | |
| Sodium | 246.88mg | 60% | |
| Potassium | 175.34mg | 22% | |
| Total Carbs | 16.1g | 31% | |
| Sugars | 1.88g | 44% | |
| Dietary Fiber | 2.69g | 63% | |
| Protein | 11.37g | 133% | |
| Vitamin C | 4.9mg | 47% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 2.5mg | 82% | |
| Calcium | 24.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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