Embark on a culinary journey with our diverse collection of chicken and chestnut recipes, ranging from the classic French dish Poulet aux Marrons to the hearty Italian Pollo con Castagne. Explore the tantalizing flavors of Chicken with Chestnuts and Apples, where tender chicken mingles with sweet chestnuts and crisp apples in a savory sauce. Delight in the aromatic Indian-spiced Chicken Biryani with Chestnuts, a fragrant blend of chicken, aromatic basmati rice, and succulent chestnuts. For a quick and easy meal, try our One-Pot Chicken and Chestnut Stew, a comforting dish that combines chicken, chestnuts, vegetables, and herbs in a flavorful broth. Vegetarian and vegan options are also included, such as the hearty Vegan Chestnut and Wild Rice Stuffed Bell Peppers and the protein-packed Chestnut and Chickpea Curry. Each recipe is carefully crafted to showcase the unique flavors of chicken and chestnuts, offering a variety of tastes and textures to satisfy every palate. Prepare to indulge in a culinary adventure that celebrates the harmonious union of chicken and chestnuts.
Here are our top 4 tried and tested recipes!
RED-COOKED CHICKEN WITH CHESTNUTS
The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.
Provided by Kian Lam Kho
Yield Serves 2
Number Of Ingredients 7
Steps:
- Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
- Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.
CHICKENS STEWED WITH CHESTNUTS
This is a real Cantonese comfort food. The chestnut gives it a very nice sweet flavour to the dish. It is worth the little bit of prep effort.
Provided by KitchenManiac
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes.
- Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin.
- Drain and rinse in tap water.
- This makes the skin easier to remove.
- Ease off chestnut skins with the tip of a knife.
- Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic.
- About 1/2 minute.
- Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour.
- Add remaining soya sauce, oyster sauce and sugar.
- Stir fry for a while before adding the HOT water.
- Stir well (to ensure it is well mixed) and bring to boil.
- Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes.
- Till the gravy is thick and the chicken is tender.
- NOTE 1: Do stir this dish several times, to ensure it doesn't burn.
- Chicken is ready to be served.
- NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first.
- NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours.
- The meal is ready for you to eat with rice when you return home from work.
CHICKEN WITH CHESTNUTS
Provided by Wang Haibo
Categories Wine Wok Chicken Ginger Stir-Fry Dinner Lunar New Year Chestnut Sesame Soy Sauce Gourmet Dairy Free Peanut Free
Yield Makes 4 servings (as part of a Chinese meal)
Number Of Ingredients 12
Steps:
- Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
- Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
- Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.
ROASTED CHICKEN WITH CHESTNUTS
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely, and then store it in the refrigerator for at least 12 hours. Remove the skin before eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 11
Steps:
- Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
- In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
- Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
- Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
- Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
- Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
- To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.
Nutrition Facts : Calories 608 g, Fat 33 g, Fiber 3 g, Protein 46 g
Tips:
- Choose the right chicken: A whole chicken, cut into 8 pieces, is ideal for this recipe. You can also use chicken breasts or thighs, but you may need to adjust the cooking time.
- Brown the chicken before stewing: This step helps to develop flavor and color.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables, such as potatoes, turnips, or parsnips.
- Use a good quality stock or broth: This will help to add flavor to the stew.
- Simmer the stew until the chicken is tender: This will take about 1 hour.
- Add the chestnuts in the last 30 minutes of cooking: This will help to prevent them from becoming overcooked.
- Season the stew to taste: You may want to add salt, pepper, or herbs and spices, such as thyme, rosemary, or sage.
Conclusion:
This chicken stew with chestnuts is a hearty and flavorful dish that is perfect for a cold winter day. The chicken is tender and juicy, the vegetables are soft and sweet, and the chestnuts add a nutty flavor and texture. This stew is also very easy to make, and it can be cooked in a single pot. Serve it with mashed potatoes, rice, or noodles, and enjoy!
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