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Deborah

Deborah Dana
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Recipe of Chicken with chestnuts
Recipe

Chicken with chestnuts

2h 30 mins
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The chestnuts are very tasty and ideal for filling white meats. That's why we have this recipe for roasted chicken stuffed with chestnuts for you.
Learn more about Deborah Dana

Ingredients

8 portions
  • 2 whole chickens, of 1 kilo
  • 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 coriander, chopped

Preparation

Wash and dry the chickens and season with salt and pepper.
In a large frying pan heat the 4 tablespoons of oil and add the chestnuts and cook for 8 minutes until golden brown.
Add the garlic, onion, sherry, and tomino and cook until the mixture has reduced to a glacier, 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. Spread this mixture on the skin of the chicken.
Divide the mixture of the chestnuts in half and fill the chickens with it. Tie the legs of the chicken so that the stuffing stays in place.
Place the chickens in a refractory to roast with the breast down and roast for 20 minutes. Turn the chickens over, cover with the juices of the refractory and roast for 40 minutes more, returning to cover with the juices every 15 minutes.
Transfer the chickens to the platter where they will be served.
In the pan where the filling was prepared, add the juice of the oranges and simmer for 15 minutes.
Pour the sauce over the chicken and serve.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Anonymous
29/05/2014 11:44:53
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!
Anonymous
27/05/2014 13:13:52
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.

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