Fried chicken with chestnuts
Description
Thoroughly wash and dry the chickens. Season inside and outside with salt and pepper. Heat 4 tablespoons of oil in a large skillet over medium heat. Add chestnuts and bay leaf, sauté for 8 to 10 minutes, stirring occasionally, until golden. Add shallots and garlic, season with salt and pepper, and cook for 3 minutes. Stir in sherry and 2 tablespoons of thyme, and simmer until thickened, about 4 minutes. Let cool. Preheat the oven to 220°C. In a bowl, mix the remaining 2 tablespoons of thyme, coriander, and the remaining 2 tablespoons of oil. Gently separate the chicken skin from the meat and rub the spice mixture underneath. Divide the chestnut mixture evenly and stuff into the cavities of the chickens. Place the chickens breast-side down and roast for 20 minutes. Turn over and roast for another 40 minutes. Let rest for 15 minutes. Meanwhile, wipe the skillet clean of fat and add orange juice. Simmer over low heat until reduced and slightly thickened. Before serving, spoon the chestnut mixture out of the chickens into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings), drizzle with orange juice, and serve.