Chicken En Papillotte - cooking recipe

Ingredients

6 tbsp olive oil
1 medium onion, chopped
1 None orange pepper, seeded and chopped
4 cups fresh white breadcrumbs
1 can (7 oz) vacuum packed chestnuts, halved
4 tbsp fresh thyme leaves
1 None egg yolk
2 1/2 oz sliced proscuitto
3 tbsp sherry
1 None whole chicken (6 lbs)

Preparation

For the stuffing, heat 3 tbsp of the oil in a large heavy-bottomed skillet on medium heat. Saute onion and pepper for 5 mins until soft. Remove from heat.
Add breadcrumbs, chestnuts and 2 tbsp thyme; mix well. Add egg yolk and season with salt and pepper. Mix to bind. Cool stuffing to room temperature.
Preheat the oven to 350\u00b0F. Place chicken on a board. Remove giblets. Season skin with salt and pepper. Stuff the neck cavity with some of the stuffing. Place remaining stuffing in a small baking dish. Truss chicken using a large trussing needle and thread, through the legs under the chicken. Tie in wings. Weigh chicken. Calculate cooking time: 20 mins per pound plus 20 mins.
Line roasting pan with large sheets of parchment paper crossing both ways. Place chicken on top. Sprinkle with 1 tbsp thyme. Arrange prosciutto on chicken. Sprinkle with remaining 1 tbsp thyme. Drizzle with remaining 3 tbsp olive oil and sherry. Pull paper up and over, scrunching together to form a cavity for steam. Roast for required cooking time. Place extra stuffing in oven for final 30 mins.