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Chicken with Chestnuts

Chicken with Chestnuts

Deborah Dana

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

Published: 28-11-2009

Chicken with Chestnuts

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Chicken with Chestnuts

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Ingredients

8
Servings

Medidas

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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

2 chickens, of 1 kilogram 3.04 onzas líquidas olive oil 32 chestnuts, peeled and chopped 4 cloves garlic 0.25 onions, chopped 8.45 onzas líquidas sherry 2 oranges 0.38 onzas thyme, chopped 0.07 onzas fresh cilantro, chopped

2 chickens, of 1 kilogram 6 tablespoons olive oil 32 chestnuts, peeled and chopped 4 cloves garlic 0.25 onions, chopped 1 cup sherry 2 oranges 4 tablespoons thyme, chopped 2 tablespoons fresh cilantro, chopped

2 chickens, of 1 kilogram 9 centilitros olive oil 32 chestnuts, peeled and chopped 4 cloves garlic 0.25 onions, chopped 25 centilitros sherry 2 oranges 10.8 gramos thyme, chopped 2.1 gramos 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.

At the moment, this recipe does not have nutritional information.

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Ratings (2)

Anónimo null

2014-05-29 11:44:53 +0000 +0000

Nos encantaría ver tu foto cuando la prepares Covahonda y amamos que usen la imaginación para usar otros ingredientes y hacer novedosas creaciones, seguro que te quedó deliciosa. Saludos!

Anónimo null

2014-05-27 13:13:52 +0000 +0000

Es la única que se acerca a lo que yo buscaba. Sin embargo, el pollo lo embadurnaré con mahonesa, queda riquísima la costra, con sabor y olor a brioche. Gracias por todo. En otra ocasión, tratré de hacer esta receta.

Chicken with Chestnuts

Chicken with Chestnuts

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Chicken with Chestnuts

Deborah Dana

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