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Matt Cole
February 4, 2013 | Cabernet Sauvignon, California, Food Pairings | Matt Cole

Chestnut and Mushroom Stuffed Chicken

paired with Hardin Napa Valley Cabernet Sauvignon 2010


-Serves 4-

1 Whole De-boned chicken, wing tips removed
1 Stalk of Celery diced
2 Minced Shallots
8oz. of Chopped Mushrooms
3 Strips of thick Bacon cut into lardons
11/2 Cups Chopped and Pealed Chestnuts
Butchers twine


1. You can either de-bone the chicken yourself or have your butcher prepare it for you. 
2. Preheat your oven to 425°F
3. Add the bacon lardons to a cold pan and turn to a med/high heat and render out the fat
4. Remove lardons from pan
5. Add the shallots and celery, and cook until translucent
6. Add the chopped mushrooms, and sauté until softened
7. Add the chestnuts, and toss with the ingredients
8. Allow the stuffing to cool to room temperature
9. Place the deboned chicken skin side down
10. Pool the stuffing in the center of the cavity
11. Fold the skin over tucking in all the flaps
12. Tie with butchers across the length of the roast and then every inch widthwise down.
13. Place in a shallow pan and season well with salt and pepper
14. Roast in the oven until internal temperature reaches 165oF, it will continue to cook outside the oven
15. Allow to rest.  Remove the lengthwise string and slice at the remaining ties
16. You can deglaze the pan with some white wine for an instant sauce
17. Enjoy!


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