Chicken And Chestnuts Recipe-A delicious stuffed chicken with chestnuts and sausage

Chestnut is one of the fruits that represent autumn, and especially for high hilly and mountainous areas where the chestnut likes to grow and being important in gastronomy and economy. Today we will bring a Chicken And Chestnuts Recipe, a tasty Chicken Stuffed Chestnuts recipe for a weekend lunch, or even for your particular family holidays. This recipe is simple, and the chicken turns out super delicious marinated and stuffed this way. Stuffed chicken can serve with baked potatoes, pilaf, semolina, etc. We can also prepare a chestnut sauce to enjoy roasted chicken.

You can also have a stop at our similar chicken recipes

Stuffed Chicken With Rice

Pule Me Pershesh

Easy Baked Chicken And Rice Recipe

Ingredients

One big chicken 1.2-1.5 kg
200 g boiled chestnuts
150 g fresh sausage
one slices of bread soaked in the milk
one egg
fresh herbs (parsley, rosemary, Majorana)
salt, pepper, olive oil, butter

For the Chestnuts sauce

200-300 g chestnuts
2 tbsp olive oil
2 tbsp butter
½ glass of white wine
Laurel, salt, pepper

Directions

In a saucepan, we will put the washed chestnuts to boil. We will cook chestnuts for both for the filling and the sauce (if you want to prepare it later).
In a pan, we will add a little olive oil and the crushed sausage, and we will cook it for a few minutes.
Prepare the chicken by washing and cleaning, wiping, and set aside ready for stuffing.
We will clean the boiled chestnuts and crush them with a fork or grind them in a kitchen blender, and in a deep bowl, we will add the crushed chestnuts, the bread soaked in milk, the sausage, the egg, the finely chopped spices, salt, pepper, olive oil and mix well to form a homogeneous mixture as we do for the meatball dough.
We will fill the chicken tummy with this mixture, and with kitchen twine, we will sew the chicken belly so that the filling does not come out.
We will put the chicken in a baking pan, marinate it with salt, pepper, and grease it with butter and olive oil. We also put butter under the chicken skin so that the chicken meat cooks soft and full of juice.
Place the chicken in a preheated oven at 200 degrees for 50-60 minutes until it turns reddish.
While the chicken is cooking, we will also prepare the chestnut sauce. We will clean the chestnuts and grind them in a kitchen blender, or food processor, or grater. In a pan, add the olive oil and butter, grated chestnuts, and bay leaf and let them taste together for a few minutes. We will add the wine and cook it until the alcohol evaporates, and the sauce starts to form and thicken. Transfer it to a bowl and serve warm with the chicken after it baked.