5 slices (about 4 ounces) pancetta or bacon, chopped
2 fresh sage leaves, chopped
About 15 peeled and cooked chestnuts (you can use canned or bottled, drained)
Dash of Salt and pepper
1 large onion, sliced crosswise
1 large carrot, chopped
6 large cloves garlic, peeled
1 cup dry white wine
1 top-quality roasting chicken, 3-4 pounds
1 tablespoon olive oil
5 sprigs fresh thyme
Instructions
Heat a large saucepan on medium heat and add a splash of olive oil. Add onion, celery, and pancetta or bacon; sauté for 10-15 minutes until everything is soft. Add sage and chestnuts (try to keep chestnuts from breaking up). Warm through, then season with salt and pepper. Remove from heat and let cool. (This can be made ahead and refrigerated.)
Preheat oven to 400°. Place sliced onion, carrot, garlic, and wine in a roasting pan and sprinkle with salt and pepper; toss. Rub chicken with 1 tablespoon oil and season generously inside and out with salt and pepper. Place a couple of small handfuls of the chestnut mixture in the cavity (it should be very loose, about half full). Add thyme sprigs to cavity and tie legs closed. Place chicken on top of vegetables in roasting pan. Place remaining stuffing mix in a small, shallow casserole dish.
Roast chicken for 30 minutes. Add stuffing mixture dish to oven. Continue cooking chicken and stuffing for another 20-30 minutes, until chicken juices run clear. Remove from oven; cover stuffing and keep warm. Place chicken in a warm spot; tent with foil and let rest for 20 minutes. (The resting really does make a difference to the texture and taste of the meat.) Then it is ready to serve. You should have some lovely juices and cooked vegetables at the bottom of the pan; serve alongside chicken.
Originally Submitted
5/1/2008
0 Out of 5 from
0 reviews
You can add this Roasted Chicken with Chestnuts recipe to your own private DesktopCookbook.
