Roast Stuffed Chicken with Almonds, Chestnuts and Caramelised Shallots

Name: Roast Stuffed Chicken with Almonds, Chestnuts and Caramelised Shallots (Pollo Arrosto Farcito con Mandorle, Castagne e Scalogno Caramellato)
Prep time: 2 h
Cook time: 3 h 30 min
Total time: 5 h 30 min
Yield: Serves: 4–6
Cuisine: Italian
Ingredients: 1 tsp salt; 1 sprig of thyme; 1 sprig of rosemary; Water (adjust as needed); 1 large chicken; A pinch of nutmeg; 100 g cooked and peeled chestnuts; 50 ml white wine; 2 tbsp vegetable oil; Chicken bones and trimmings; 40 g unsalted butter; A sprig of rosemary; Salt and black pepper, to taste; 1 bulb of garlic, halved; 5 tbsp extra-virgin olive oil; 2 carrots, chopped; 1 celery stalk, chopped; 10 g plain flour; 1 onion, chopped; 20 g unsalted butter; 5 shallots, sliced; 500 g minced chicken; 100 g toasted almonds; 1 tbsp tomato paste

Pollo Arrosto Farcito con Mandorle, Castagne e Scalogno Caramellato

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
6 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Roast chicken might not sound very Italian, but we have a large variety of chicken recipes. Even if we don’t champion them often, they are a staple. I did my best to elevate the humble roast chicken to a showstopper dish, and my family loves it! Deboned and stuffed with a mixture of chicken, nuts, and caramelised shallots, this chicken roulade is the perfect centrepiece for a family meal.