As the weather turns crisp and the leaves start to change, there’s nothing quite like a comforting autumn dish. And when it comes to cozy meals, Mary Berry’s chicken thighs with chestnut stuffing are a true winner. Not only is it incredibly easy to prepare, but it’s also bursting with flavor, making it the perfect choice for a weeknight dinner.
Mary Berry, known for her simple and delicious recipes, suggests that while a whole roasted bird is classic, these chicken thighs offer a convenient and equally satisfying way to enjoy the combination of chicken and savory stuffing. In this recipe, juicy chicken thighs are wrapped around a nutty filling of chestnuts and bacon, creating a truly autumnal flavor profile. The best part? This dish comes together in under 30 minutes, meaning you can have a delicious and comforting meal on the table without spending hours in the kitchen.
Here’s what you’ll need for this easy and flavorful dish:
For the Chicken:
* 8 boneless chicken thighs
* 150ml chicken stock
* 1 tablespoon cranberry or redcurrant jelly
For the Stuffing:
* 125g chestnuts
* 30g brown breadcrumbs
* 15g butter
* 2 streaky bacon rashers
* 1 small onion
* 1 egg yolk
* 1 tablespoon chopped parsley
* Salt and pepper
Here’s how to bring this recipe to life:
1. Making the Stuffing:
Start by melting the butter in a frying pan and add the chopped bacon and onion. Cook over medium heat for about five minutes, or until the bacon is crispy and the onions are soft. Add the chopped chestnuts to the pan and cook for another five minutes, stirring occasionally. Remove the pan from the heat and stir in the breadcrumbs, parsley, salt, and pepper. Finally, bind the mixture together with the egg yolk.
2. Preparing the Chicken:
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Place the chicken thighs skin-side down on a chopping board and divide the stuffing evenly among them. Roll up each thigh to enclose the stuffing, creating little packages of deliciousness. Place the chicken thighs in a roasting tin and cook for 20-25 minutes, or until the chicken is golden brown and cooked through.
3. Creating a Delicious Sauce:
Remove the chicken from the oven and spoon off any excess fat. Place the roasting tin on the stovetop and pour in the chicken stock. Bring the stock to a boil and cook for three minutes, or until the mixture becomes syrupy, stirring frequently. Stir in the cranberry or redcurrant jelly and cook for one more minute to allow the jelly to melt and incorporate into the sauce. Taste and adjust the seasoning as needed.
