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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Brinasha Jones
[email protected]Meh.
Sohug Sohug
[email protected]Not impressed.
Ben Botts
[email protected]Could use more flavor.
Abdulelah AlAlloush
[email protected]Not sure about the chestnuts, but the chicken was great.
Deasia ward
[email protected]A bit time-consuming, but worth it.
H D
[email protected]Great for a weeknight meal.
Hector Najarro
[email protected]Easy to follow recipe.
Pagla Gamers
[email protected]Perfect for a special occasion.
KC Entertainment
[email protected]Will definitely make again!
Abir Sorkar
[email protected]Delicious!
Ayo Mi
[email protected]Not a fan of chestnuts, but the chicken was good.
Haidie Nelson
[email protected]The chicken was a bit dry, but the chestnuts were delicious. I think I would try a different recipe next time.
Classic Nana
[email protected]This recipe was easy to follow and the chicken was cooked perfectly. The chestnuts were a nice addition, but I think I would have preferred them roasted separately.
Izzy Bloop
[email protected]I followed the recipe exactly and the chicken turned out perfectly! The chestnuts added a nice nutty flavor and the gravy was delicious. I served it with roasted vegetables and it was a great meal.
luckson bernard
[email protected]This dish was a hit with my family! The chicken was so moist and flavorful, and the chestnuts were a nice touch. I will definitely be making this again.
GAMING MITHUN
[email protected]Absolutely loved this recipe! The chicken was juicy and tender, and the chestnuts were a great addition. The gravy was also delicious, and I served it over mashed potatoes for a complete meal.
Princess Daphne
[email protected]I was hesitant to try this recipe because I'm not a big fan of chestnuts, but I was pleasantly surprised! The chestnuts were perfectly roasted and added a lovely subtle sweetness to the dish. The chicken was also cooked to perfection, and the gravy w
Brent St.John
[email protected]This roasted chicken with chestnuts was an absolute delight! The chicken was perfectly cooked, moist and flavorful, while the chestnuts added a delightful nutty sweetness. The overall dish was a wonderful blend of flavors and textures.