Chestnut Chicken

Name: Chestnut Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) canned whole chestnuts, rinsed and drained; 1/2 cup (125 ml) carrots peeled and cut into 1/4-inch (1/2-cm) cubes; 1 tablespoon (15 ml) butter; 1/4 cup (60 ml) chicken broth; 3/4 cup (180 ml) blanched asparagus cut into 1/4-inch (1/2-cm) lengths; 2 tablespoons (30 ml) chopped fresh chives; Salt and pepper; 4 skinless, boneless chicken breasts; 1 egg yolk; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) olive oil; 1/4 cup (60 ml) dried breadcrumbs; 1 cup (250 ml) peeled and chopped carrots; 2 cloves garlic, minced; 2 tablespoons (30 ml) butter; 2 teaspoons (10 ml) sherry vinegar; 2 teaspoons (10 ml) red wine vinegar; 2 1/2 cups (625 ml) chicken broth; Salt and pepper

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Preparation 40 min
Cooking 40 min
Servings 4

Sans noix

Ingredients

Stuffing
- 1 cup (250 ml) canned whole chestnuts, rinsed and drained
- 1/2 cup (125 ml) carrots peeled and cut into 1/4-inch (1/2-cm) cubes
- 1 tablespoon (15 ml) butter
- 1/4 cup (60 ml) chicken broth
- 3/4 cup (180 ml) blanched asparagus cut into 1/4-inch (1/2-cm) lengths
- 2 tablespoons (30 ml) chopped fresh chives
- Salt and pepper
Chicken
- 4 skinless, boneless chicken breasts
- 1 egg yolk
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) dried breadcrumbs
Sauce
- 1 cup (250 ml) peeled and chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) butter
- 2 teaspoons (10 ml) sherry vinegar
- 2 teaspoons (10 ml) red wine vinegar
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper

Preparation

Stuffing
- Mash 5 chestnuts with a fork. Set aside.
- In a saucepan over medium heat, soften the carrots in the butter. Add the broth and simmer gently for about 2 minutes. Add the crushed and whole chestnuts. Stirring constantly, reduce until the liquid has evaporated. Remove from the heat and gently add the asparagus and chives. Season with salt and pepper. Cool to room temperature.
Chicken
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 25 x 18-cm (10 x 7-inch) baking dish with parchment paper.
- Butterfly the breasts, slicing them lengthwise down the middle and opening them like a book. Season with salt and pepper. Divide the stuffing among the breasts and close. Place the stuffed breasts in the baking dish.
- In a bowl, beat the egg yolk, mustard and oil with a fork. Brush the chicken with the mixture. Sprinkle with breadcrumbs. Bake until the chicken is no longer pink inside, 25 to 30 minutes.
- Meanwhile, in a small saucepan over medium heat, soften the carrots and garlic in the butter. Deglaze with vinegar and reduce until all liquid has evaporated. Add the broth. Bring to a boil and reduce by half.
- In the blender, purée the sauce until smooth. Season with salt and pepper.
- Spoon the sauce over the chicken and serve with mashed potatoes and green beans.

Chestnut Chicken

Categories

Ingredients

Stuffing

Chicken

Sauce

Preparation

Stuffing

Chicken

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