Roasted Poultry, Parmesan, and Chestnut Fondue Recipe

Ingredients:

• 1 whole chicken, cleaned
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup grated parmesan cheese
• 1 cup chestnuts, roasted and peeled
• 1 cup heavy whipping cream
• 1 tablespoon of unsalted butter
• 1/4 cup of dry white wine
• 1 tablespoon of fresh chopped thyme
• 1 loaf of crusty bread, cut into bite-size cubes

Directions:

1. Preheat the oven to 375°F (190°C). Using paper towels, dry the chicken, and then rub the whole chicken with olive oil, salt, and black pepper. Place it in a baking dish and roast for 1 hour until the chicken is cooked through.
2. Roast the chestnuts by making a criss-cross incision on the flat part of each nut, and roast them in a 400°F (200°C) oven for approximately 15-20 minutes until the shell peels away easily. Once peeled, roughly chop them.
3. Remove the chicken from the oven and let it rest for 10 minutes. Then remove the skin and cut the meat into bite-size pieces.
4. In a pot over medium heat, melt the butter and the thyme until it becomes fragrant. Add the wine, parmesan cheese, whipping cream, and allow everything to simmer for 5-7 minutes, or until the cheese has melted.
5. Once the cheese is melted, add the roasted chestnuts and chicken pieces and stir to combine. Serve hot, as a dip with a side of crusty bread cubes.

Verdict:

This roasted poultry, parmesan, and chestnut fondue is an indulgent and rich dish perfect for a special occasion or a cozy night in. The roasted chicken and chestnuts add a depth of flavor and texture to the cheesy fondue.

Serving suggestions:

Serve this dish as a main-course meal or as a unique appetizer for a party. The crusty bread cubes make the perfect vehicle for scooping up the decadent and cheesy fondue. Enjoy it with a crisp white wine or champagne.