Picantones stuffed in the oven. Recipe to eat as a couple

There are recipes that are to invite the whole family or to organize meetings or dinners of friends. Others, like these Baked stuffed picantones are for couples to eat, perhaps because of the presentation and the intimacy that the size of the slices requires, perfect for eating with your hands, soothing the little bones.

The picantones are very small chicks, little bigger than quail, which are to eat one per person. The thighs are almost a slice of bite, just like the wings of a large chicken and are perfect for a weekend meal, when we are alone at home with our partner. They are also prepared very easily.

Ingredients

For 2 persons
  • Picantones (small ration chickens) 2
  • Bacon 150 g
  • Italian green pepper 1
  • Onion 1
  • Potatoes 2
  • Prunes 6

How to make baked stuffed picantones

Difficulty: Easy
  • Total time 1 h
  • Elaboration 15 m
  • 45 m cooking

We leave the prunes rehydrating in brandy, fragrant wine or Pedro Ximénez, at our choice. While, chop the onion, pepper and bacon all in very small slicess to prepare the filling. Sauté everything in a pan, letting it cook with the fat released by the bacon, without adding oil.

We chop the rehydrated plums and mix them with the filling. With a spoon, we fill the picantones, squeezing well so that all the filling is distributed between the two picantones. With a rubber band or a toothpick, we close the crossed thighs of each chick and the hole through which we have inserted the filling.

Peel the potatoes and cut them into cakes. We put the potatoes in the base, place the picantones on top and water with a tablespoon of olive oil and wine We have used to rehydrate the plums and bake at 200º C until the potatoes are tender and the picantones have a beautiful golden color.

With what to accompany baked stuffed picantones

The baked stuffed picantones They are delicious but they require some skill to eat them using uncovered cutlery. It is best to use the cutlery to separate the different prey, - breasts, wings, thighs and counter-thighs - and eat some pieces with the hand, covering the bones well. Accompanied by a classic green salad they are perfect as a single dish. You will tell me.