Mushroom And Chestnut Stuffing For Chicken

Mushroom And Chestnut Stuffing For Chicken

Ingredients

For the stuffing:

Ingredients, For the stuffing:

• 1 pound oyster mushrooms, cleaned and torn into bite-sized pieces
• 1 pound fresh chestnuts, peeled and chopped
• 1 massive onion, chopped
• 3 celery stalks, chopped
• 2 carrots, chopped
• 1/4 cup chopped contemporary sage
• 1/4 cup chopped fresh thyme
• 1 cup chicken inventory or broth
• 1/2 cup dry white wine
• 1/4 cup olive oil
• Salt and pepper to taste

For the chicken:

6 bone-in, skin-on chicken thighs (about 3 pounds)

1 tablespoon olive oil

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

To make the stuffing:

1. Melt the butter in a big skillet over medium warmth.

2. Add the mushrooms, onion, and celery; cook until softened about 5 minutes.

3. Stir within the chestnuts, thyme, sage, salt, and pepper.

4. Cook for 1 minute longer, then remove from heat.

5. In a big bowl, combine the bread cubes, vegetable mixture, and chicken broth.

6. Mix properly, then stuff the chicken.

To prepare the chicken:

1. Preheat the oven to 350 degrees F (175 levels C).

2. In a big bowl, combine all components.

3. Stuff the chicken loosely with the stuffing for chicken.

4. Place the chicken in a roasting pan and roast for 1 hour and quarter-hour, or till the interior temperature of the chicken reaches one hundred sixty five degrees F (74 levels C).

5. Let the chicken rest for 10 minutes earlier than carving and serving.

To prepare dinner the chicken:

To cook dinner the chicken:

Preheat oven to 375 degrees F (190 levels C). Place chicken in a roasting pan. Roast in preheated oven for 1 hour and quarter-hour, or till the internal temperature reaches a hundred sixty five degrees F (74 degrees C).

Remove from oven and let rest for 10 minutes before carving.