Chicken wrapped in chestnut stuffing

A different proposal for the festive table. A food combining flavors and scents of Christmas with an amazing stuffed chestnuts and rice. The chicken boned in order to be soft and easily cut. 

120 MINS
Chicken wrapped in chestnut stuffing


1 large chicken boned (Do not forget to tell your butcher remove the bones from chicken legs)
Salt and pepper

For the filling
1 tablespoon olive oil
1 tablespoon chopped onion
/ 4 teaspoon crushed garlic
1 glass blossoms broccoli cut into small pieces
30g cone
80 g roasted chestnuts, chopped
100 g cooked rice
50 g raisins
2 tablespoons chopped parsley
Salt and pepper
10 ml olive oil


1. Preheat the oven to 230 degrees.

2. First prepare the filling of chicken. In a large skillet, heat the olive oil and fry the onion with the garlic for two minutes until tender. Pour into the pan broccoli and fry for another two minutes, stirring. Finally, pour in the pan pine nuts, chestnuts, rice, raisins, parsley, salt, pepper and stir.

3. On a workbench place the boned chicken with the skin side down and put salt and pepper on both sides. Fill the center of the inner side of the filling. Then wrap it and tie it carefully with rope.

4. Place the wrapped chicken with the union down in a Pyrex dish, add salt and pepper in again if you want more intense flavor, and brush it with olive oil. Place the baking dish in the oven, bake the chicken for twenty minutes and remove from the oven. Then brush with the liquids of the Pyrex. Reduce the oven temperature to 170 degrees, cover it, sealing it well with plenty of foil and bake it for another hour and forty minutes. In the middle of cooking time, remove it from the oven, open, coat it with its liquids. Then cover it with foil again and put it back in the oven. When it will be removed from the oven, it has to be remain covered for another 10 min before serving.

5. This chicken is combined perfectly with traditional cranberry sauce traditional cranberry sauce.