Festive Stuffed Chicken with Minced Meat, Chestnuts & Pine Nuts
40'
95'
medium
6
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Whole Chicken
1 Ολόκληρο Κοτόπουλο MIMIKOS, περίπου 1.800 γρ.
3 κ.σ. ελαιόλαδο
250 γρ. κιμάς ανάμεικτος (χοιρινός & μοσχαρίσιος)
1 μέτριο κρεμμύδι, ψιλοκομμένο
60 γρ. ρύζι καρολίνα
40 γρ. κουκουνάρι, καβουρδισμένο
40 γρ. σταφίδες
100 γρ κάστανα βρασμένα
120 ml κονιάκ
250 ml ζωμός κότας
1½ κ.γ. αλάτι
|
½ κ.γ. φρεσκοτριμμένο πιπέρι
200 γρ. δαμάσκηνα αποξηραμένα
4 μήλα (600 γρ.)
4 πατάτες (700 γρ.), κομμένες σε χοντρές φέτες
2 καρότα (200 γρ.), σε ροδέλες
1 μεγάλο κρεμμύδι, σε φέτες
3 κ.σ. ελαιόλαδο για το ψήσιμο
χυμός από 1 πορτοκάλι (100 ml)
Ingredients
1½ tsp salt
½ tsp freshly ground black pepper
200 g dried prunes
4 apples (600 g)
4 potatoes (700 g), cut into thick slices
2 carrots (200 g), sliced
1 large onion, sliced
3 tbsp olive oil for roasting
Juice of 1 orange (100 ml)
1 MIMIKOS Whole Chicken, about 1,800 g
3 tbsp olive oil
250 g mixed minced meat (pork & beef)
1 medium onion, finely chopped
60 g Carolina rice
40 g pine nuts, toasted
40 g raisins
100 g cooked chestnuts
120 ml brandy
250 ml chicken stock
Preparation
Prepare the stuffing
Heat the olive oil in a deep pan and brown the minced meat for 4–5 minutes. Add the finely chopped onion and sauté until translucent. Deglaze with the brandy and let the alcohol evaporate. Add the rice, chestnuts, pine nuts, raisins, and chicken stock. Simmer until most of the liquid is absorbed. Season with salt and pepper and allow the stuffing to cool.
Prepare the chicken
Leave the chicken at room temperature for 30 minutes. Pat it dry and season inside and out with salt and pepper. Fill the cavity with half of the stuffing and tie it with kitchen twine. Rub the outside with olive oil and place the chicken breast-side up in a roasting pan.
Add fruits & vegetables
Cut the apples in half, remove the cores, and fill them with the remaining stuffing. Arrange the apples around the chicken along with the prunes, potatoes, carrots, and sliced onion. Pour over the orange juice, drizzle with olive oil, and add a little chicken stock if needed.
Bake
Cover the pan with parchment paper and aluminum foil and bake at 180°C (356°F) for 1 hour. Uncover, check the liquids (add more stock if necessary), and continue baking for another 35–40 minutes, until golden brown. Let the chicken rest for 10 minutes before carving.
A recipe entrusted to us by Gabriel Nikolaidis.
watch the recipe video
