Chicken stew with chestnuts and mushrooms
Chicken legs browned and simmered in stock with mushrooms, chestnuts and thyme.
Active time35 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 300 g button mushrooms
- 150 g onions
- 2 g thyme
- 4 chicken legs
- 400 ml poultry stock
- 20 ml olive oil
- 3 g salt
- 300 g cooked, peeled chestnuts
Preparation
Peel the onion. Clean the mushrooms, then thinly slice them with the onion.
300 g button mushrooms150 g onions- knife
Brown the legs in the oil for 10 minutes. Add the onion and cook for 5 minutes.
4 chicken legs20 ml olive oil- casserole dish
Add the stock, mushrooms, thyme and salt. Cover and simmer for 20 minutes; add the chestnuts and cook for a further 10 minutes. Check with a thermometer that the chicken has reached at least 74 °C at the centre, without touching the bone; cook for longer if necessary.
2 g thyme400 ml poultry stock3 g salt300 g cooked, peeled chestnuts- casserole dish
- food thermometer
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration