ROASTED CHICKEN WITH CHESTNUTS
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely, and then store it in the refrigerator for at least 12 hours. Remove the skin before eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 11
Steps:
- Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
- In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
- Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
- Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
- Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
- Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
- To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.
Nutrition Facts : Calories 608 g, Fat 33 g, Fiber 3 g, Protein 46 g
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xlb Sabbir777
[email protected]This dish is so easy to make and it tastes amazing! The chicken is tender and moist, and the chestnuts add a delicious sweetness. I'll definitely be making this again.
Haji Haji
[email protected]I tried this recipe last night and it was fantastic! The chicken was juicy and flavorful, and the chestnuts added a lovely nutty flavor. Highly recommend!
Gracia Chidemo
[email protected]I made this dish for my family and they loved it! The chicken was cooked to perfection and the chestnuts added a nice touch of sweetness. Will definitely make it again.
Sylvia Luppen
[email protected]This recipe is a keeper! The chicken was moist and succulent, and the chestnuts added a delightful nutty flavor. I'll be making this again soon.
Samantha Adero
[email protected]I didn't have chestnuts on hand, so I used chopped walnuts instead. It was still very tasty.
Imran Baig
[email protected]Great recipe! I marinated the chicken overnight, which made it extra flavorful. And the chestnuts were a perfect addition.
Mr Technician
[email protected]The chestnuts added a delightful touch of sweetness to the dish. I will definitely make this recipe again.
Emma Jonas
[email protected]I love the combination of chicken and chestnuts. This dish is a must-try for any chicken lover.
Emran Jewel
[email protected]I'm not a big fan of chestnuts, so I used chopped pecans instead. It was still excellent!
Sharif Kalungi
[email protected]Looking forward to making this dish. Chestnut is one of my favorites. Will try it this weekend!
mike Gitari
[email protected]I've cooked this recipe before and it turned out great! The chicken was tender and juicy, and the chestnuts added a nice nutty flavor. Definitely recommend!
Kelly O'Neill
[email protected]Roasted chicken with chestnuts sounds like a very enticing dish. I would definitely try it and add a glass of red wine to enhance the flavor.