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Chicken with garlic and chestnut stuffing


Chicken with garlic and chestnut stuffing

Chicken with garlic and chestnut stuffing

Chicken with garlic and chestnut stuffing

This is an all-in-one dish, where the deboned chicken encases a stuffing of rice and chestnuts. It will slice very easily and the sweetness of the chestnuts is set off with a simple parsley vinaigrette.

Deboning a chicken is a fiddly job, so unless you are very confident, it is best to ask the butcher to do it for you.

Serves six.


1 large deboned free- range chicken, wings removed

Olive oil, for drizzling For the stuffing Olive oil, for frying

½ onion, peeled and diced

1 garlic clove, peeled and chopped

1 celery stick, trimmed and diced

50g pine nuts

75g chestnuts, peeled, cooked and broken into pieces

100g mixed rice, cooked, eg basmati and wild rice

2 tbsps parsley, chopped

Sea salt and freshly ground black pepper For the parsley dressing Small bunch flat-leaf parsley

1 garlic clove, peeled

½ tbsp wholegrain mustard

1-1½ tbsps red-wine vinegar

5 tbsps olive oil


Pre-heat the oven to 180°C/Gas Mark 4. First, prepare the stuffing. Heat a large frying pan over a medium heat and add a glug of oil.

Sauté the onion for four minutes, then add the garlic and continue to cook for another one to two minutes until softened. Add the celery, then stir in the pine nuts and chestnuts.

Taste and season well.

Add the cooked rice and parsley, stir again, then taste and adjust the seasoning as necessary. Place the deboned chicken skin-side down on a work surface. Season inside.

Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken at regular intervals with string, then turn the parcel over so that the breast faces upwards.

Drizzle olive oil over the outside of the chicken and season with salt and pepper.

Place in a roasting tray and roast for one hour, basting now and again, then turn the oven up to 200°C/Gas Mark 6 and roast for a further 15-20 minutes, until the chicken is cooked and the skin golden and crisp.

Remove and rest for 15 minutes before serving.

Meanwhile, make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard and vinegar, then add the olive oil bit by bit, whisking continuously to thicken.

Serve the stuffed chicken in slices with the dressing spooned on top.

Weekend Magazine