Anne Willan

Poulet Farci à la Limousine

Chicken with Chestnut Stuffing

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Chicken with chestnut stuffing is a dish for family Sunday luncheon, while the turkey version has become the standard French Christmas dinner, served early in the morning after Midnight Mass. Instead of acting as garnish, the chestnuts may be roasted, peeled and added to the stuffing.

Ingredients

t
750 g fresh chestnuts

Method

Peel the chestnuts*. Put them in a pot with the celery, broth, salt, pepper and a pinch of sugar. Simmer for 20–25 minutes, or until the chestnuts are nearly tender, adding more broth to keep them covered. Set the oven at moderately hot (190°C/375°F).

Make the stuffing: heat the lard in a fry