Nutrition Facts
4 servings
4
Recipe for stuffed poultry with chestnuts.
The chef has created a meal for small gatherings and novice cooks with this recipe. A poultry dish stuffed with chestnuts without needing the poultry carcass; fillets are enough. A super simple recipe, accessible to everyone and still very tasty.
Recipe base
4 dashes Chicken
2 Parsley
2 Shallot
1 Nuts
15 Butter
3 Clementine
3 Turnip
25 Butter
Salt
Pepper
For the chicken sauce
2 Clementine juice
15 Butter
1 Shallot
½ Chicken broth
Directions
1
In a pan, melt 15g of butter and add the cooked chestnuts to sauté them.
2
Add the parsley, shallot, and nuts, sauté for 5 minutes, then transfer to a bowl and add the clementine segments and 25g of butter. Season the mixture and set aside.
3
In a saucepan, bring water to a boil with a lid on.
4
Place the chicken fillets on plastic wrap and slice them in half lengthwise (without cutting all the way through). Then, pour your filling into this slit and season. Next, roll each fillet tightly and secure the roll. Submerge your wrapped chicken rolls in a pot of boiling water, then reduce the heat and let cook for 10 minutes with the lid on.
5
Meanwhile, take another pot to prepare the chicken sauce. Add the butter and let it melt. Then, add the chicken wings in pieces and sauté for 5 minutes over medium heat. Add the shallot and pour the clementine juice into the sauce, allowing it to reduce for 10 minutes. Then, pour in the chicken broth and let it cook for 15 minutes.
6
Meanwhile, heat a skillet and melt some butter. Then, cut the turnips into quarters and sauté them. Pour a little chicken broth over them and let cook for 10 minutes until the turnips are tender and the sauce is well reduced.
7
Pour the chicken sauce into a bowl with a strainer.
8
When they are cooked, remove the rolls from the film.
9
In the pan with turnips, add the chicken rolls and cook them until they achieve a nice color.
10
Finally, cut the chicken rolls into slices. Then place the slices on each plate. Between each slice, arrange the turnips and the orange segments, then add the chicken sauce.
Ingredients
Recipe base
4 dashes Chicken
2 Parsley
2 Shallot
1 Nuts
15 Butter
3 Clementine
3 Turnip
25 Butter
Salt
Pepper
For the chicken sauce
2 Clementine juice
15 Butter
1 Shallot
½ Chicken broth
Directions
Directions
1
In a pan, melt 15g of butter and add the cooked chestnuts to sauté them.
2
Add the parsley, shallot, and nuts, sauté for 5 minutes, then transfer to a bowl and add the clementine segments and 25g of butter. Season the mixture and set aside.
3
In a saucepan, bring water to a boil with a lid on.
4
Place the chicken fillets on plastic wrap and slice them in half lengthwise (without cutting all the way through). Then, pour your filling into this slit and season. Next, roll each fillet tightly and secure the roll. Submerge your wrapped chicken rolls in a pot of boiling water, then reduce the heat and let cook for 10 minutes with the lid on.
5
Meanwhile, take another pot to prepare the chicken sauce. Add the butter and let it melt. Then, add the chicken wings in pieces and sauté for 5 minutes over medium heat. Add the shallot and pour the clementine juice into the sauce, allowing it to reduce for 10 minutes. Then, pour in the chicken broth and let it cook for 15 minutes.
6
Meanwhile, heat a skillet and melt some butter. Then, cut the turnips into quarters and sauté them. Pour a little chicken broth over them and let cook for 10 minutes until the turnips are tender and the sauce is well reduced.
7
Pour the chicken sauce into a bowl with a strainer.
8
When they are cooked, remove the rolls from the film.
9
In the pan with turnips, add the chicken rolls and cook them until they achieve a nice color.
10
Finally, cut the chicken rolls into slices. Then place the slices on each plate. Between each slice, arrange the turnips and the orange segments, then add the chicken sauce.
Notes
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