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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing is something which I have loved my whole life. They’re nice and they look fantastic.

Roasted to perfection these herbed boneless chicken thighs are stuffed with gluten free wild rice stuffing Chestnuts, bits of savory sausage and caramelized apples complement each other to make this In a large skillet heat olive oil add onions and sausage and sauté until meat is browned, stirring. Perfect for celebration is this roasted chicken with apples and chestnuts stuffing. Cooking is not as complicated as it looks because of the amount of.

To begin with this particular recipe, we have to prepare a few components. You can have roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing using 14 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:
  1. Prepare 1 chicken without bones and with skin
  2. Make ready 200 gr brown rice
  3. Make ready 125 gr dried cranberries
  4. Prepare 5 onions
  5. Get 3 cloves garlic
  6. Prepare 1 bunch parsley, sage and thyme
  7. Take a few chestnuts
  8. Get 1 apple
  9. Prepare 1/2 small glass rum
  10. Get Salt and pepper
  11. Take 1 stalk celery
  12. Make ready 1 bayleaf
  13. Get 1 dash olive oil
  14. Prepare 1 cup chickenn stock

The filling is essentially a sweet sour chutney, made with brown sugar, vinegar, dried apples and cranberries. Though pretty much any chutney would work in this. Stirred stuffing mixture into apple/cranberry/pecan mixture. I did include the..juicy and that stuffing is pack full of flavor.

Steps to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing:
  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 😉
  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.

Deboning a chicken takes a little while but the end result is worth it. Cranberries and diced apples are added to the pork chops about halfway through the baking time. For some extra crunch, add a few tablespoons of chopped pecans or walnuts to the chops. Serve these tasty chops with rice, stuffing, or baked potatoes and steamed vegetables. Use as stuffing for poultry or pork roast.

So that’s going to wrap it up with this exceptional food roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!