Esskastanien-Hähnchen

Ingredients

• 1 chicken (pre‑cooked about 1.2 kg)
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 1 onion
• 350 g chestnuts
• 150 ml dry white wine
• 300 ml poultry stock
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into 8 pieces. Season with salt and pepper, then brown all sides in a pot with 1 tbsp hot oil.

2. 2.

   While the chicken is browning, peel and finely dice the onion; roughly chop the chestnuts. Remove the chicken from the pot and sauté onions and chestnuts in the remaining oil until lightly golden.

3. 3.

   Deglaze with wine and a splash of stock, season again, cover and simmer gently for about 25 minutes, stirring occasionally and adding more stock if needed.

4. 4.

   Taste and sprinkle with parsley before serving. Serve with couscous if desired.