Chickens Stewed with Chestnuts
Indulge in the rustic charm of "Chickens Stewed with Chestnuts," a hearty and flavorful dish that brings together tender chicken thighs and the natural sweetness of roasted chestnuts in a rich, savory broth. Slow-cooked with aromatic vegetables, herbs, and a splash of dry white wine, this comforting stew is elevated by the caramelized depth of tomato paste and the velvety texture of simmered chestnuts. Perfect for cozy family dinners, this dish pairs beautifully with crusty bread, creamy mashed potatoes, or a bed of fluffy rice. With just 20 minutes of prep time, you’ll transform everyday ingredients into a heartwarming meal that’s ideal for chilly evenings or festive gatherings.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 300 grams chestnuts (roasted and peeled)
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 large carrots (diced)
- 1 large celery stalk (diced)
- 2 tablespoons tomato paste
- 500 milliliters chicken stock
- 100 milliliters dry white wine
- 1 piece bay leaf
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the pot for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.
Return the chicken thighs to the pot, along with the roasted chestnuts, chicken stock, bay leaf, and thyme. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 40-45 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf before serving.
Garnish with chopped parsley and serve the stew warm, preferably with crusty bread or over cooked rice or mashed potatoes.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 48.5 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3661 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
