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.
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Ingredients8 portions
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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