For the sauce: dump the Oporto, juice from half orange, and honey together, and heat at medium temperature for 5 minutes.

Make small cuts in the chestnuts and blanch them in boiling water for 5 minutes. Peel when cooled.

Put the chestnuts, peeled apple, and boletus in a frying pan with a splash of Oporto. Cook at medium temperature for 15 minutes. Set aside. Add chopped walnuts and allow to macerate 15 minutes.

Put stuffing inside the pullet. Place half orange as stopper to keep the stuffing from coming out. Put the pullet in the oven (180º) and dump the sauce over it into the pan.

Bake 40 minutes for every kilo it weighs. Baste with the sauce every 20 mi. Rotate to cook on every side.

When the chicken is browned, add the rice and mix.

Add the cup of white wine at the same temperature until it evaporates.

Lastly, add the water. When it begins to boil, lower the temperature and let cook for 20 minutes.

After 20 minutes, turn off cooker and let sit 5-10 minutes.