Baked chicken stuffed with chestnuts

Servings: 6


  • 1 whole chicken, (3.3 lbs or 1.5 kg)
  • 12 oz chestnuts, pre-cooked
  • 3 tbsp raisins
  • 4 tbsp pine nuts
  • 1 tbsp brown sugar
  • 1/2 tbsp cinnamon
  • 1 cup water
  • 1 cup ACAIA or Aeolian Olive extra virgin olive oil
  • 2 medium onions, thinly sliced
  • 1/2 cup orange juice
  • 1 tbsp thyme
  • 1/2 cup  parsley, chopped
  • 2 tbsp  mustard
  • salt, pepper, to taste


  • First prepare the chestnut stuffing. In a medium casserole, place the chestnuts and add raisins, pine nuts, brown sugar, cinnamon, salt, pepper, and 1 cup water; boil together until all liquids have evaporated.
  • In a shallow casserole, sauté the sliced onions in the ACAIA or Aeolian Olive extra virgin olive oil; add the chestnut mixture and let boil until most of the liquid has evaporated.
  • In a small bowl, mix the orange juice, salt, pepper, thyme and parsley. Rub this mixture on the exterior and interior of the chicken.
  • Use the chestnut stuffing to fill the chicken and close the chicken with toothpicks.
  • Rub the chicken with mustard, cover, and bake it in oven, at 300°F (150°C) for 1.5 – 2 hours until no longer pink at the bone