Oct 23, 2024

RECIPE I Autumn stew with chestnuts and mushrooms

Autumn stew of chicken with chestnuts and mushrooms

This stew with juicy chicken, creamy chestnuts and autumnal mushrooms is a heart-warming dish, ideal for the beginning of winter. It is easy to prepare, but has an original twist because of the chestnuts. Delicious with a glass of strong and spicy red wine.

Ingredients (4 persons)

4 chicken legs

200 g chestnuts (pre-cooked or vacuum packed)

250 g (mixed) mushrooms (sliced)

2 onions (chopped)

3 cloves of garlic (finely chopped)

200 ml white wine

500 ml chicken stock

2 sprigs of thyme

2 bay leaves

50 g butter

Olive oil

Salt and pepper

Preparation

Fry chicken
Heat a dash of olive oil and a knob of butter in a large frying pan. Brown the chicken thighs on all sides until golden brown. Remove from the pan and set aside.
Onion and garlic
In the same pan, gently fry the onion and garlic until translucent.
Baking mushrooms
Add the mushrooms and fry until golden brown. Season with salt and pepper.
Making a stew
Return the chicken to the pan, add the chestnuts, thyme, bay leaves and white wine. Let the wine reduce for a few minutes and then pour in the stock.
Let it simmer
Reduce the heat slightly, cover the pan and simmer gently for 45 to 60 minutes, until the chicken is tender and the flavours have infused.
Serve with bread or mashed potatoes or potato croquettes (more festive) to soak up the sauce.