Chicken with Chestnuts

Chicken with Chestnuts

Chicken with Chestnuts

Ideal for colder days, this chicken with nuts, stewed with mushrooms and seasoned with fresh herbs, is right cuddling. Take the pot to the table, and do not forget the bread.

It is important to know that only three medium chestnuts have both potassium and a medium orange. The chestnuts should be eaten cooked instead of baked (the cooking water will carry some of the potassium).


  • 1.2 kg chicken
  • 3 soup spoons of olive oil
  • 1 tea spoon of ground cumin
  • 1 soup spoon salt
  • 200 g onions
  • 8 cloves garlic
  • 800 g tomato with branch
  • 1 bay leaf
  • q.s. fresh salsa
  • fresh coriander
  • q.s. fresh thyme
  • 2 dl white wine
  • 500 g frozen chestnuts
  • 400 g mushrooms from Paris


  1. Ask in the butcher to cut the chicken into pieces.
  2. Heat the olive oil in a pan, and arrange the chicken pieces on all sides in medium to strong heat.
  3. Reduce heat, sprinkle with cumin and salt, and combine thinly sliced onions and garlic cloves. Cover and cook gently.
  4. Wash the tomatoes, cut it into pieces, wipe it from the seeds and add it to the chicken along with the bay leaf, tied with 4 feet of parsley and as many coriander and thyme. Drizzle with white wine and cook covered another 30 minutes.
  5. Introduce the chestnuts, already thawed, stir and cover again.
  6. Clean the mushrooms with cooking paper, put them in the pan, cover and cook another 20 minutes or until the chicken and the nuts are soft.
  7. At the end, increase the heat and boil another 5 minutes uncovered. Sprinkle with chopped parsley before serving.

The team wishes you a good appetite!

Merry Christmas and Happy New Year

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