Festive Recipe: Christmas baby chicken stuffed with chestnuts

22nd Dec 2021

Festive Recipe: Christmas baby chicken stuffed with chestnuts

What can be more festive than this delicious stuffed chicken - a unique recipe created by the chef Roddy Damalis. Just don't forger to pair it with one of our wines. We recommend to serve it with Giusti Valpolicella Ripasso. Ingredients - 4 x 400g whole baby chickens (cleaned, with parson’s nose removed but extra skin at base left on) - Olive oil (for coating) - Paprika - Oregano - 8 toothpicks - Salt - Cracked black pepper Sauce - 100g butter - 500ml white wine - 6 bay leaves - 1 large red onion - 200g chestnuts (Marons glacé or fresh, if available) - 200ml water - ½ teaspoon thyme - ½ teaspoon corn flour - ½ teaspoon sugar Filling - 3 tablespoons olive oil - 1 cup rice - 100g sultanas - 1 large onion (finely chopped) - 100g pine nuts - ¼ teaspoon cinnamon powder - Pinch of clove powder - 1 cup water - Salt METHOD Sauce Fry onions to golden, bay leaves and thyme in butter. Add remaining ingredients and simmer for 15 minutes. Filling Sauté rice, onion and pine nuts in olive oil. Add spices and water; reduce the heat. Cover until the water has been absorbed and the rice is half cooked. Allow to cool. Chicken Coat chicken in olive oil and spices. Brown under grill in a pre-heated oven at 200ºC for 15 minutes until golden. Remove and stuff each chicken with the filling. Secure with a toothpick. Pour sauce over and cover. Bake in a pre-heated oven at 220ºC for 70 minutes