Poularde de Noel (Capon stuffed with chestnuts and truffles) Recipe

Name: Poularde de Noel (Capon stuffed with chestnuts and truffles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots; 1 tablespoon butter; 1/4 pound sausage meat; 1/4 pound small sausages (see note); 1/4 pound bread crumbs, soaked in milk to cover for 10 minutes; 1/4 cup Cognac; 2 fresh mushroom caps, sliced; 1 large black truffle (see note); Coarse salt and freshly ground pepper to taste; 1/4 teaspoon thyme; 1 pound chestnuts (see note); 1 three-pound chicken; 1 carrot, chopped; 1 small onion, minced; 1 celery stalk, chopped; 1 sprig fresh thyme; 1 bay leaf; 2 sprigs parsley; 1 cup chicken broth; 1 cup Port

Servings: persons

2 shallots
1 tablespoon butter
1/4 pound sausage meat
1/4 pound small sausages (see note)
1/4 pound bread crumbs, soaked in milk to cover for 10 minutes
1/4 cup Cognac
2 fresh mushroom caps, sliced
1 large black truffle (see note)
Coarse salt and freshly ground pepper to taste
1/4 teaspoon thyme
1 pound chestnuts (see note)
1 three-pound chicken
1 carrot, chopped
1 small onion, minced
1 celery stalk, chopped
1 sprig fresh thyme
1 bay leaf
2 sprigs parsley
1 cup chicken broth
1 cup Port

1
Preheat oven to 350 degrees.
2
Chop the shallots and cook them for a few minutes in the butter.
3
Add the sausage meat and sausages and cook, stirring with a fork, until the meat is lightly browned.
4
Add the bread crumbs, soaked in milk and well drained, the Cognac, the mushrooms and the truffle, cut into small sticks.
5
Season with salt and pepper to taste.
6
Add the thyme and set aside.
7
Peel and cook the chestnuts and cool them.
8
Break into pieces, reserving about eight whole ones.
9
Add the pieces to the stuffing mixture.
10
Blend well.
11
Add the remaining whole chestnuts.
12
Fill the chicken cavity with the stuffing and close the opening by sewing with kitchen thread.
13
Rub the chicken with salt and pepper and roast for about one and one-half hour.
14
After half an hour add the carrot, onion, celery, thyme, bay leaf and parsley to the pan in which the chicken is cooking.
15
Transfer the chicken to a serving dish.
16
Keep it warm, covered with aluminum foil.
17
Skim the fat and vegetables from the pan.
18
Add the chicken broth and bring it to a slow boil.
19
Reduce, add Port, correct seasonings and drain in a sieve.
20
Pour the sauce over the chicken.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 shallots, 1 tablespoon butter, 1/4 pound sausage meat, 1/4 pound small sausages (see note), and more.

Yes, Poularde de Noel (Capon stuffed with chestnuts and truffles) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poularde de Noel (Capon stuffed with chestnuts and truffles)

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