Chicken with Chestnuts
Chestnuts are very tasty and ideal for stuffing white meats. That’s why we have this recipe for roasted chicken stuffed with chestnuts for you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 2 chickens, of 1 kilogram
- 6 tablespoons olive oil
- 32 chestnuts, peeled and chopped
- 4 cloves garlic
- 1/4 onions, chopped
- 1 cup sherry
- 2 oranges
- 4 tablespoons thyme, chopped
- 2 tablespoons fresh cilantro, chopped
Preparation
2h 30 mins
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- Wash and dry the chickens and season with salt and pepper.
- In a large skillet, heat the 4 tablespoons of oil and add the chestnuts, cooking for 8 minutes until golden.
- Add the garlic, onion, sherry, and tomino and cook until the mixture has reduced to a glaze, about 4 minutes.
- Preheat the oven to 220 degrees Celsius.
- In a deep bowl, combine 2 tablespoons of tomino, cilantro, and 2 tablespoons of oil. Rub this mixture onto the chicken skin.
- Divide the chestnut mixture in half and stuff the chickens with it. Tie the chicken legs to keep the filling in place.
- Place the chickens in a roasting pan with the breast side down and roast for 20 minutes. Flip the chickens, baste with the pan juices, and roast for an additional 40 minutes, basting with the juices every 15 minutes.
- Transfer the chickens to the serving platter.
- In the pan where the filling was prepared, add the orange juice and simmer for 15 minutes.
- Pour the sauce over the chicken and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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