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Greek Chestnut Chicken | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet, nussig-süße Maronen und karamellisierte Schalotten in einer feinen Weißwein-Kräuter-Sauce mit Thymian und einem Hauch Zitrone – ein traditioneller griechischer Herbstklassiker (Kotopoulo me Kastana), schnell und unkompliziert in 25 Minuten zubereitet.
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces. Season with a little salt and freshly ground pepper. Peel the shallots and cut into quarters or wedges. Peel and finely chop the garlic cloves. Coarsely halve the pre-cooked chestnuts if needed. Pick the leaves from two sprigs of thyme, leaving the third sprig whole. Wash the parsley, shake dry, and finely chop.
Instructions
Heat the olive oil in a large pan over medium to high heat. Add the prepared chicken breast pieces and fry for about 4–5 minutes until golden brown all over. Then transfer to a plate and set aside briefly.
Reduce the heat slightly. Add the shallot wedges to the remaining pan fat and sauté for about 2–3 minutes until translucent. Add the chopped garlic and the whole thyme sprig, and sauté for about 1 minute until fragrant.
Chef's tip
Side dish suggestions: Crispy flatbread, Greek kritharaki pasta, or creamy mashed potatoes go wonderfully with this autumnal classic.
Wine tip: If you prefer to cook without alcohol, you can simply replace the white wine with additional chicken broth and an extra squeeze of lemon juice.
30 min
Under an hour
