A comforting, deeply aromatic main course, ideal for autumn and winter days. The natural sweetness of the chestnuts pairs perfectly with the roast chicken and herbs.
A comforting, deeply aromatic main course, ideal for autumn and winter days. The natural sweetness of the chestnuts pairs perfectly with the roast chicken, white wine and aromatic herbs, creating a homely, flavourful recipe with all the taste of the Montseny.
Blanch the chestnuts for about 10 minutes so they're easier to peel. Once peeled, set them aside. Preheat the oven to 180 °C.
Season the chicken with salt and pepper and flavour it with rosemary, thyme and a drizzle of extra virgin olive oil.
In a pan with a little olive oil, brown the chicken on all sides until it takes on colour. Once browned, set it aside.
In the same pan, sauté the chopped onion and garlic cloves until tender and lightly golden. Add the chestnuts to the sauté and cook them for a few minutes.
Place the chicken in a roasting tray. Add the chestnuts, the onion and garlic sauté, the white wine and the chicken stock.
Roast the chicken in the oven for about 45 minutes, basting it from time to time with its own juices so it stays tender and flavourful. Once well cooked and golden, serve it hot with the chestnuts and the cooking sauce.
Medium
