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Posts Tagged ‘Cooked chestnuts’

Some Sunday lunch inspiration and a particularly delicious stuffing. Bring the chicken up to room temperature before putting into the oven.

Wine Suggestions: This demands a nutty, toasty Chardonnay like a good Burgundy. With these, however, becoming harder and more expensive to find there are many superb alternatives from around the world and it was to the US we turned and opened an Au Bon Climat Santa Barbara Chardonnay from the late, great Jim Clendenen. Mouth filling and creamy with a flinty core and vibrant citrus finish.

Roast chicken with caraway and cranberry stuffing – serves 4

  • 70g unsalted butter
  • 5 tsp caraway seeds, toasted and lightly crushed
  • 7 cloves of garlic, crushed
  • 1 tbsp soft dark brown sugar
  • 1 whole chicken (about 1.4kg)
  • 3-4 large celery sticks, cut into 1cm dice
  • 1 onion, cut into 1cm dice
  • 100g dried cranberries
  • 100g ready-cooked chestnuts, roughly chopped
  • 4-5 slices of mixed rye and wheat sourdough, crusts removed, lightly toasted, then roughly torn into 2cm pieces
  • 15g parsley, roughly chopped
  • 120ml chicken stock

Make the marinade for the chicken first by melting 30g of the butter and stirring in 1 tbsp of the caraway seeds, 2 cloves of garlic, the sugar and ½ tsp of salt. Set the chicken into a large dish, rub the marinade all over and set aside.

Preheat the oven to 190C fan.

Next make the stuffing. Put the rest of the butter (40g) into a large non-stick pan over a medium-hight heat. Add the remaining 2 tbsp of caraway seeds and fry for a couple of minutes until aromatic. Add the remaining 5 cloves of garlic, the celery, onion, cranberries, chestnuts and 1 tsp of salt. Fry for 12-13 minutes, stirring, until golden and softened. Tip into a bowl and stir in the bread, parsley and stock.

Set the chicken into a small roasting tray. Season generously with salt and pepper and fill the cavity with the stuffing. You will probably have too much stuffing and you can heat the rest for 30 minutes in an ovenproof dish before the chicken is ready.

Roast the chicken for 70-75 minutes, basting every 20 minutes, until the skin is golden-brown and crispy adn the juices run clear. Rest for 10 minutes before serving.

(Original recipe from Ottolenghi Simple by Yotom Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

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