Name: Christmas Free-range Chicken with gingerbread chestnut filling
Cuisine: Française

Ingredients

1 whole free-range chicken - ovenready
1 onion
200 g mushrooms
150 g gingerbread
100 g chestnuts
150 ml Greek yogurt
olive oil
salt & pepper

For the sauce:

400ml chicken stock
100 g dried cranberries
1 shot of vodka

Print recipe

Preparation

Chop all the ingredients for the stuffing, mushrooms, onion, chestnuts and gingerbread and mix in a bowl with Greek yogurt, olive oil, and spices - set aside a little of each for the sauce!
Stuff the chicken with the mixture and tie it up. Place in roasting pan and season.
Add the vegetables set aside and cook for about 70 minutes at 190° degrees in a closed roaster.
Then roast for 10-15 minutes with the lid open until the chicken gets a nice tan.
For the gravy, deglaze the stock with chicken stock, add vodka and cranberries and bring to a boil briefly. Then mix it.
As a side dish, we recommend grilled Brussels sprouts and small baked potatoes.

Bon Appétit

Dazu passt immer ein Burgunder. Ob Spätburgunder oder Weiss- und Grauburgunder. Hier harmonieren das Aroma, die Frische sowie die Eleganz der drei "Burgunder" hervorragend.

Christmas Free-range Chicken with gingerbread chestnut filling

Ingredients

Preparation

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Christmas Free-range Chicken with gingerbread chestnut filling

Ingredients

Preparation

Bon Appétit

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Summer chicken salad to go

Free-range chicken wings with chilli lime sauce

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Work up an appetite?
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