Many a home chef can 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.

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Stuffed Poularde Hen With Chestnuts and Apples

Makes 6 servings

• 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 of fresh bay leaves, for garnish

1. Peel and core 2 apples and chop them together with 1 cup of the chestnuts. Set aside.

2. Preheat oven to 350°F. Heat 2 tablespoons olive oil and the butter in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook another minute. Add the pork and cook until browned, about 3 to 4 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 1 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 1 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.