Variety to Cooking Yummy Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
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To make an extraordinary Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing, below are the materials needed:
- Prepare 1 of chicken without bones and with skin.
- Use 200 gr of brown rice.
- Prepare 125 gr of dried cranberries.
- Provide 5 of onions.
- Prepare 3 cloves of garlic.
- Take 1 bunch of parsley, sage and thyme.
- Get a few of chestnuts.
- You need 1 of apple.
- Take 1/2 small glass of rum.
- Take of Salt and pepper.
- You need 1 stalk of celery.
- Prepare 1 of bayleaf.
- Provide 1 dash of olive oil.
- You need 1 cup of chickenn stock.
After readying the ingridients, now you are good to cook your appetizing Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing by following the guidances on this section:
- Get the ingredients.together. Start soaking the cranberries in the rum and wash the brown rice really well.
- Put two pans on - one for the rice and another for the chestnuts. Use a sharp knife to cut a cross in each chestnut (it will help with peeling later).
- Cook the brown rice - according to packet instructions but usually 1:3 rice:water and 40 mins. And the chestnuts in boiling water for 20 mins..
- Melt the butter in a pan, add salt and pepper.
- Add the onions, garlic, cook over a moderate heat and after a couple.of minutes add the chopped celery. You'll have 3 pans on the go now so it's a perfect moment to pour yourself a glass of chilled white wine and cross your fingers 😉.
- Add the cranberries, rum and chopped herbs. Chop the apple into small pieces and add to the pan. Stir well, lower the heat to minimum and leave to simmer for 5 minutes.
- And the herbs.
- Add the chicken stock, cover and leave to simmer for 15 minutes.
- After 20 mins turn the chestnut pan off, salvage the chestnuts and peel - thanks to the cuts you made before boiling, peeling will be super easy.
- Chop the easily peeled chestnuts.
- And add to the pan.
- Now the rice should.be ready too. Drain and add to the pan.
- Stir well and pre-heat the oven to 200°.
- Put the chicken on the oven rack over the oven tray..
- Stuff the chicken.
- And then add salt and black pepper.
- Put the chicken in the.oven. Leave heat top amd bottom for 40 mins.
- And then turn to bottom heat only for 50 mins.
- Take out and leave to rest for half an hour.
- Cut, serve and enjoy..
- The stuffing is so moist that you won't need gravy. Just eat as it is - with a simple salad if you want a side..
Actually, this cranberry chicken dinner is not If you want to lighten up the fat and calories in this recipe, you can absolutely use boneless. One Pan Chicken Brown Rice Vegetable Casserole recipe will delight you with its ease and quick cleanup anytime you are tired of cooking! I spent a weekend retesting, reshooting and double checking every bit of this chicken and brown rice recipe! Chicken thighs baked in brown rice with chicken. Roast chicken with rye sourdough, caraway and cranberry stuffing.
Recipe : Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
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step by step to make Roast boneless chicken with chestnut, cranberry, apple, brown rice and rum stuffing
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