mushroom chicken with chestnut sauce

Posted December 15, 2023
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Serves: 4
good-rating
Time: 130 mins

A delicious Christmas recipe for your family

Ingredients

1.2 kg whole chicken

1 teaspoon truffle oil (optional)

salt and pepper to taste

2 cups water (300 ml)

1 medium potato, cut into large cubes

15 cherry tomatoes

8 medium brown mushrooms cut into very small cubes.

1 big onion, cut into wedges

1/4 cup fresh parsley, chopped

80 g unsalted butter, (at room temperature)

1 tablespoon dry thyme

1 bunch of fresh thyme, chopped

2 garlic cloves, grated

5 tablespoons olive oil

CHESTNUT SAUCE

5-6 chestnuts, cooked

chicken broth

1 onion, 3 cherry tomatoes, 1 cube potato from the oven

salt and pepper to taste

How to Cook:

In a pan on the stove, add in the mushrooms, grated garlic, and fresh thyme with a bit of olive oil. Mix for a few minutes and add in salt and pepper to taste. Let it cool.

Once cooled, mix with truffle oil, dry thyme, parsley and butter.

Then, separate the skin from the chicken and place the stuffing between the skin and the meat using a spatula.

In a baking pan, place the onion wedges, potato wedges, cherry tomatoes and the whole chicken in the middle. Add 2 cups of water, some olive oil and salt and pepper to taste. Put it in the oven for around 1 hour 30 minutes at 180 degrees Celsius.

Then cover it with foil and cook again for another 20 minutes.

Chestnut Sauce

Once the chicken is cooked, blend the remaining broth, 1 grilled onion, 3 cherry grilled tomatoes and 1 cube of potato together. After blending, put them back into the pot again, add more salt and pepper if needed. Lastly, throw in the cooked chestnuts.

Plate with sides of corn, peas and potatoes.

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