Chicken stuffed with ham and chestnuts

Name: Chicken stuffed with ham and chestnuts
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 8 Portionen
Ingredients: 1 piece Chicken; 150 g Ham; 200 g Bread; 200 g Chestnuts; 100 ml Whole milk; 50 g Butter; 1 piece Eggs; 1 pinch Salt; 1 pinch White pepper

Main course

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Cook Time

2 h 55 min

Servings

Difficulty

Hard

Prep Time

25 Min

Description

This chicken stuffed with ham and chestnuts is a rich and flavorful dish, perfect for special occasions. The combination of tender chicken with smoked ham and sweet chestnuts creates a harmony of flavors that will delight your guests. I often prepare it during the Christmas holidays, but it is also excellent for a Sunday lunch with the family. Preparation takes a little time, but the end result is definitely worth it. You can prepare the stuffing in advance and store it in the refrigerator until it's time to stuff the chicken. Serve it with a side of baked potatoes or grilled vegetables for a complete and satisfying meal.

Ingredients (9 ingredients)

1 piece Chicken
150 g Ham
200 g Bread
200 g Chestnuts
100 ml Whole milk
50 g Butter
1 piece Eggs
1 pinch Salt
1 pinch White pepper

Preparation (10 steps)

Soak the bread

Pour the whole milk into a bowl and add the stale bread cut into pieces. Let it soak for about 10 minutes.

Prepare the filling

Thermomix® Setting

20 sec/Speed 4

Squeeze the bread well from the milk and transfer it to the Mixtopf. Add the egg, salt and white pepper. Mix for 20 Sec./Stufe 4.

Add the chestnuts

Thermomix® Setting

10 sec/Speed 3

Add the boiled chestnuts to the mixture in the Mixtopf and mix for 10 Sec./Stufe 3.

Stuff the chicken

Cover the inside of the chicken with the ham slices evenly. Distribute the filling in the center of the chicken, then close it by bringing the two sides towards the center. Tie the chicken well with string so that the filling does not escape during cooking.

Prepare the chicken for cooking

Massage the surface of the chicken very well with plenty of butter, salt it and transfer it to a baking pan, turning it on the unbuttered side. Butter the other side as well, salt it generously and pepper it to taste.

Prepare the vegetables

Clean the spring onions and carrots, cut them into chunks and arrange them in the pan around the chicken.

Cook the chicken

Bake everything at 180°C for about 2 hours 30 minutes or until cooked. After about an hour from the start of cooking, wet the chicken with half a glass of dry white wine.

Prepare the sauce

Thermomix® Setting

30 sec/Speed 8

When cooked, remove the chicken from the pan and set it aside to rest. Crush the vegetables in the cooking juices and transfer everything to the Mixtopf. Blend for 30 Sec./Stufe 8.