Spiced Matzo-Stuffed Chicken Breasts

Ingredients

• 6  chicken breast halves boneless with skin ( 3 pounds)
• 0.5 cup cooking wine dry white
• 2 large eggs 
• 0.3 cup flat-leaf parsley chopped
• 2  garlic cloves chopped
• 0.5 cup golden raisins 
• 0.5 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 teaspoons ground coriander 
• 1.8 cups chicken broth divided reduced-sodium
• 4 cups d matzo farfel (small pieces of matzo)
• 6 tablespoons olive oil divided
• 1 large onion chopped
• 1 teaspoon paprika or hot
• 0.5 cup pistachios shelled chopped
• 1 teaspoon potato flour 
• 1  bell pepper red chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• sieve
• baking pan
• roasting pan
• measuring cup
• colander

Directions

1. Preheat oven to 425°F with racks in upper and lower thirds.
2. 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.
3. Add garlic and cook, stirring frequently, 2 minutes.
4. While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute.
5. Drain, pressing gently to extract excess water.
6. Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
7. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
8. Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
9. Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
10. While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
11. 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.
12. 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.
13. 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.
14. 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.
15. 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.