Thursday, April 15, 2021

Recipe: Appetizing Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing.

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing highly diverse and own mind flavor that unique. Few types of Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing recipes are also adequate simple to process and dont take lengthy. Even though not everybody likes Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing food, currently several people are getting attached and like the sundry Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing foods on hand. This can be seen of the number of restaurants that supply Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing as one of the serving. You can cook Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing using 14 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing

  1. You need 1 of chicken without bones and with skin.
  2. You need 200 gr of brown rice.
  3. Prepare 125 gr of dried cranberries.
  4. You need 5 of onions.
  5. Prepare 3 cloves of garlic.
  6. It's 1 bunch of parsley, sage and thyme.
  7. Prepare a few of chestnuts.
  8. It's 1 of apple.
  9. It's 1/2 small glass of rum.
  10. Prepare of Salt and pepper.
  11. It's 1 stalk of celery.
  12. It's 1 of bayleaf.
  13. Prepare 1 dash of olive oil.
  14. It's 1 cup of chickenn stock.

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing step by step

  1. Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well.
  2. Put two pans on - one for the rice and another for the chestnuts. Use a sharp knife to cut a cross in each chestnut (it will help with peeling later).
  3. Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins. And the chestnuts in boiling water for 20 mins..
  4. Melt the butter in a pan, add salt and pepper.
  5. Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery. You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers πŸ˜‰.
  6. Add the cranberries, rum and chopped herbs. Chop the apple into small pieces and add to the pan. Stir well, lower the heat to minimum and leave to simmer for 5 minutes.
  7. And the herbs.
  8. Add the chicken stock, cover and leave to simmer for 15 minutes.
  9. After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy.
  10. Chop the easily peeled chestnuts.
  11. And add to the pan.
  12. Now the rice should.be ready too. Drain and add to the pan.
  13. Stir well and pre-heat the oven to 200°.
  14. Put the chicken on the oven rack over the oven tray..
  15. Stuff the chicken.
  16. And then add salt and black pepper.
  17. Put the chicken in the.oven. Leave heat top amd bottom for 40 mins.
  18. And then turn to bottom heat only for 50 mins.
  19. Take out and leave to rest for half an hour.
  20. Cut, serve and enjoy..
  21. The stuffing is so moist that you won't need gravy. Just eat as it is - with a simple salad if you want a side..

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