ASHEVILLE, N.C. (828newsNOW) — Gourmet offerings are typically enjoyed at notable restaurants with well-earned reputations for crafting unbeatable meals. But gourmet foods need not be reserved exclusively for nights out on the town.

Many a home chef has the ability to craft delicious meals from the comforts of their own kitchen, and those meals range from popular, easily prepared comfort foods to more unique, gourmet-style offerings. Holiday hosts looking to offer something that aligns more with the latter category can try this recipe for “Stuffed Poularde Hen With Chestnuts and Apples,” courtesy of Lines+Angles.

Stuffed poularde hen with chestnuts and apples

Makes 6 servings

Ingredients

• 2 cups roasted, shelled chestnuts, divided
• 4 medium apples, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 1/2 cup onions, chopped
• 2 tablespoons fresh garlic, minced
• 1/2 pound ground pork
• 1 cup panko breadcrumbs
• 1/4 cup chicken stock
• 1 teaspoon fresh thyme, plus additional for garnish
• 2 teaspoons kosher salt, divided or to taste
• 1 teaspoon pepper
• 1 4- to 5-pound whole chicken
• Handful fresh bay leaves, for garnish

Directions

1. Peel and core two apples and chop together with one cup of the chestnuts. Set aside.
2. Preheat oven to 350 degrees. Heat two tablespoons olive oil and the butter in a large skillet over medium-high heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook another minute. Add the pork and cook until browned, about three to four minutes.
3. Stir in the chopped chestnuts and apples, breadcrumbs, stock and thyme and continue to cook for another minute until everything is well combined. Season with one teaspoon salt and pepper.
4. Stuff the mixture into the chicken cavity and tie the legs together to secure. Season the chicken with additional salt.
5. Transfer chicken to a roasting pan. Add the remaining apples and whole chestnuts to the pan. Drizzle with one tablespoon of olive oil. Bake for about 1 hour and 30 minutes.
6. Remove chicken from oven and let rest about 5 to 10 minutes before serving. Garnish with additional thyme and fresh bay leaves.

This story is sponsored by the färməsē Cocktail Lounge cocktail of the month

“Fall Blues” by Layla

Ingredients

• 1.5 ounces mezcal
• .5 ounce butterfly pea flower infused gin
• .5 ounce lavender syrup
• .25 ounce lime juice
• 5-6 drops plum bitters

Directions

1. Combine ingredients in shaker with ice.
2. Shake and strain over new ice in bucket.
3. Garnish with lavender sprig and/or edible flowers.
4. Serve and enjoy!