Chicken with Chestnut Filling

Ingredients

• 1 chicken (ca. 1.5 kg)
• 200 g Chestnuts (canned or frozen)
• 1 Bund Parsley (chopped)
• 2 EL Thyme leaves
• 1 Egg
• 2 Carrots
• 2 Celery stalks
• 4 shallots
• 500 ml poultry stock
• 2 EL honey
• 2 EL peanut butter
• salt
• pepper (ground)

Instructions

1. 1.

   Step 1

2. 2.

   Wash chicken, pat dry and lay a kitchen twine ready for tying the legs.

3. 3.

   Step 2

4. 4.

   Mash chestnuts with a fork, mix in herbs and egg, season with salt and pepper.

5. 5.

   Step 3

6. 6.

   Fill chicken with the chestnut mixture. Tie together with prepared kitchen twine.

7. 7.

   Step 4

8. 8.

   Wash or peel vegetables, cut into coarse cubes; halve shallots. Place vegetables on a roasting rack (fat pan) and set chicken on top. Stir honey with 4 EL hot stock and pour over chicken. Season, then roast in preheated oven at 180°C under/over heat for about 20 min. During cooking repeatedly baste with the honey mixture. Then add remaining stock and finish cooking another 40-50 min.

9. 9.

   Step 5

10. 10.

    Pierce breast with a fork; clear juice indicates doneness.

11. 11.

    Step 6

12. 12.

    Simmer vegetables with peanut butter, strain through a sieve. Add water if needed. Season with salt and pepper.

13. 13.

    Step 7

14. 14.

    Remove twine and serve chicken with stuffing and sauce.