CookTheGreekWay

Christmas in Greek kitchens is not just about recipes – it’s about memories, aromas and dishes that slowly roast in the oven, bringing everyone closer to the table.

Stuffed chicken with chestnuts, raisins and rice is one of those beloved festive dishes, perfect for a Christmas lunch or a cozy family gathering.

Chestnuts, a true symbol of winter and the holiday season, blend beautifully with sweet raisins, warm spices and juicy chicken, creating a dish that feels both rich and comforting.

This is a traditional Greek recipe cooked slowly, with care and love – exactly the cook the Greek way philosophy. A dish meant to be shared, sliced at the table and remembered.

Stuffed Chicken with Chestnuts and Raisins
Traditional Greek Recipe

Ingredients

For the chicken

• 1 whole chicken (about 1.5–2 kg / 3–4 lb)
• 3 tbsp olive oil or butter
• Salt & pepper
• Juice of 1 lemon
• 1 glass white wine

For the stuffing

• 1½ cups Carolina rice
• 1 large onion, finely chopped
• 2 tbsp pine nuts
• ½ cup raisins (black or sultanas)
• 1 cup boiled chestnuts, roughly chopped
• ½ cup olive oil
• ½ cup white wine
• 1 tsp sugar (optional)
• 1 tsp cinnamon
• 2–3 cloves (optional)
• A pinch of nutmeg or cumin for deeper aroma
• Salt & pepper

Instructions

1. Prepare the chestnuts

Score the chestnuts and either roast or boil them until tender. Peel and roughly chop.

2. Make the stuffing

Heat the olive oil in a saucepan and sauté the onion until soft and translucent. Add the pine nuts and lightly toast them. Stir in the rice and cook for 1–2 minutes.
Pour in the wine, add the raisins, chestnuts, spices and about 1 cup of water. Let the mixture absorb most of the liquid but remain moist. Season to taste.

3. Stuff the chicken

Season the chicken generously inside and out. Fill with the stuffing and secure the opening with kitchen string or toothpicks. Any leftover stuffing can be placed around the chicken in the roasting pan.

4. Roasting

Place the chicken in a roasting pan, drizzle with olive oil or butter, wine and lemon juice. Cover tightly with foil and roast in a preheated oven at 180°C / 350°F for about 2 hours.

After 2 hours, remove the foil, increase the temperature to 220°C / 430°F and allow the chicken to brown until golden and crispy, as needed.

Extra Tips for Best Results

• For extra juiciness: Let the chicken rest at room temperature for 30 minutes before roasting.
• For a festive twist: Add a little orange zest to the stuffing.
• Short on time? Use vacuum-packed or pre-boiled chestnuts.
• Crispier skin: Brush the chicken with butter during the final roasting stage.

Serving ideas: Pair with roasted potatoes or a green salad with pomegranate.

What to Drink With It

• White wine: A rich Assyrtiko or a lightly oaked Chardonnay
• Red wine: A soft Agiorgitiko or Pinot Noir
• Non-alcoholic: Sparkling apple juice or pomegranate juice
• For the holidays: A dry Greek sparkling wine works wonderfully

Nutritional Value (General Overview)

Chicken: High-quality protein, rich in B vitamins
Chestnuts: High in fiber, potassium and complex carbohydrates
Rice: Provides energy and satiety
Raisins: Natural sweetness, antioxidants and iron
Olive oil: Healthy fats with anti-inflammatory properties

A well-balanced festive meal that feels indulgent yet nourishing.

FAQ – Frequently Asked Questions

1. Can I prepare the stuffing in advance?

Yes, the stuffing can be made one day ahead and stored in the refrigerator.

2. Can this recipe be used for turkey?

Absolutely. The same stuffing works beautifully for a Christmas turkey.

3. What if the chicken dries out?

Baste it with pan juices or add a little warm chicken stock.

4. Total roasting time?

Approximately 2 hours covered at 180°C, plus additional time uncovered at 220°C for browning.