Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing.
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Ingredients of Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
- You need 1 of chicken without bones and with skin.
- You need 200 gr of brown rice.
- Prepare 125 gr of dried cranberries.
- You need 5 of onions.
- Prepare 3 cloves of garlic.
- It's 1 bunch of parsley, sage and thyme.
- Prepare a few of chestnuts.
- It's 1 of apple.
- It's 1/2 small glass of rum.
- Prepare of Salt and pepper.
- It's 1 stalk of celery.
- It's 1 of bayleaf.
- Prepare 1 dash of olive oil.
- It's 1 cup of chickenn stock.
Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing step by step
- Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well.
- 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).
- 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..
- Melt the butter in a pan, add salt and pepper.
- 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 π.
- 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.
- And the herbs.
- Add the chicken stock, cover and leave to simmer for 15 minutes.
- 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.
- Chop the easily peeled chestnuts.
- And add to the pan.
- Now the rice should.be ready too. Drain and add to the pan.
- Stir well and pre-heat the oven to 200°.
- Put the chicken on the oven rack over the oven tray..
- Stuff the chicken.
- And then add salt and black pepper.
- Put the chicken in the.oven. Leave heat top amd bottom for 40 mins.
- And then turn to bottom heat only for 50 mins.
- Take out and leave to rest for half an hour.
- Cut, serve and enjoy..
- 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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