Mary Berry’s autumn chicken thighs with chestnut stuffing recipe can be made in 30 minutes
This comforting recipe is the perfect go-to dinner once autumn begins as it is quick and easy to make.
As the weather gets colder many people will be looking forward to making their favourite cosy autumn dishes, and you can never go wrong with chicken cooked to perfection.
Mary Berry’s chicken thighs with chestnut stuffing are incredibly easy to cook as it takes less than 10 minutes to prepare, with the dish taking around 20 minutes in the oven.
In her ‘Complete Cookbook’, Mary said: “You do need to roast a whole bird to enjoy the classic combination of chicken with a savoury stuffing.
“In this recipe, chicken thighs are wrapped around a nutty filled of chestnuts and bacon, and served with cranberry sauce.”
This is the best recipe to get you in the mood for autumn and it is a very simple dinner so you can cook something absolutely delicious without any fuss.
How to make Mary Berry’s chicken thighs with chestnut stuffing
Ingredients
For the chicken:
- 8 boneless chicken thighs
- 150ml of chicken stock
- One tablespoon of cranberry or redcurrant jelly
For the stuffing:
- 125g of chestnuts
- 30g of brown breadcrumbs
- 15g of butter
- Two streaky bacon rashers
- One small onion
- One egg yolk
- One tablespoon of chopped parsley
- Salt and pepper
Method:
To make the stuffing:
Melt the butter in a frying pan and add the chopped use bacon and onion.
Cook on a medium heat for five minutes or until the bacon is crip and the onions are soft.
Add the chopped chestnuts to the pan and cook for an additional five minutes, making sure to stir occasionally.
Once the time is up remove the pan from the heat then add the breadcrumbs, parsley, season with salt and pepper, and then bind the mixture together with the egg yolk.
To make the chicken:
Preheat the oven to 190C (170C Fan/Gas Mark 5)
Place the chicken skin side down on a chopping board and divide the stuffing between them, then roll up each thigh to enclose the stuffing.
Place the chicken thighs in a roasting tin and cook the chicken for 20 to 25 minutes until the chicken is golden and cooked through.
Take out the oven and spoon off any excess fat. Then place the tin on the stove and pour in the chicken stock.
Bring the stock to a boil for three minutes until the mixture is syrupy, and make sure to keep stirring it.
Stir in the jelly and cook for one more minute to cook the jelly. Taste for the season and your tasty chicken thighs are ready to serve.
