Frango Recheado com Castanhas (Stuffed Chicken with Chestnuts)


– 1 chicken (already cleaned) – 1 bowl of boiled chestnuts (already peeled)
– white wine
– 2 onions
– food strings
– honey
– balsamic vinegar
– 1 garlic clove
– olive oil
1- Stuff the chicken with the chestnuts and tie it up with the food strings. Chop the garlic clove in really small pieces and put them in a bowl. Add the olive oil, the balsamic vinegar and the honey to the bowl and mix it. With a food brush, brush this sauce over the chicken and put the chicken in a recipient that can be used in the oven.
2- Chop the onions and put them in the same recipient and put it in the oven at 250ºC.
3- When you see the chicken is getting golden, lower the temperature to 150ºC and pour in the white wine and leave it in the oven for 1 hour.
4- Then, use then blender to crush the broth and the onions and pour it over the chicken. Serve with rice. Bom apetite!

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