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Chestnut Chicken

Chicken

Succulent chicken and chestnuts that melt in your mouth, simmered in a cozy sauce. Serve it over rice and enjoy every bite.

An original Flavor Unfiltered Recipe

Chestnut Chicken
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Ingredients

  • 2 lb dark chicken cutlets
  • ¼ cup flour, for dredging
  • Salt and pepper, to taste
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • 1 medium Spanish onion, sliced
  • 1½ bags (3.5 oz each) peeled Italian chestnuts
  • 2–3 Tbsp oil
  • 1 Tbsp soy sauce or coconut aminos
  • 1½ Tbsp white cooking wine
  • 1 tsp maple syrup
  • 2 Tbsp pomegranate juice (optional)
  • ½ tsp chili powder
  • ½ tsp consommé powder
  • ½ cup water

Directions

  1. Season the chicken with salt, pepper, paprika and garlic powder, then dredge in flour.
  2. Heat the oil in a pan and brown the chicken on both sides, then set aside. Sauté the onion in the same pan for 3 minutes, then return the chicken.
  3. Mix the soy sauce, wine, maple, pomegranate juice (if using), chili powder, consommé and water, and pour over the chicken. Add the chestnuts.
  4. Cover and simmer about 25 minutes, until tender. Add ¼ cup more water if needed.
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