Chicken, Butternut and Chestnut Pan Fry

Chicken Butternut and Chestnut Pan Fry
That’s it; autumn has officially started a couple of days ago. Today I noticed that even the cows have come down from the alps for the cold  and grassless months to come. By the way, don’t you like it when colours start shifting, evenings get a little colder and it’s time to restart taking advantage of the fireplace (if you have one)? I love this; it’s such a cosy time of the year. To celebrate the beginning of this new season, I wanted to make a recipe that contained some of the autumn staples; in this case they are butternut squash and chestnuts. To make this recipe I went to check on Niki Segnit’s The Flavour Thesaurus and, although I already know the book pretty well by now, I found that rosemary worked well with the butternut squash and the chestnuts. I had this dish with some fresh bread but you can accompany it with either potatoes, spaetzle or pasta…

Chicken Butternut and Chestnut Pan Fry

Chicken, Butternut and Chestnut Pan Fry

 

Recipe for 4

Prep time: 10 min

Cook time: 25 min

 

 

Ingredients:

4 chicken breasts

1 onion

500 g butternut squash cut into 2-3 cm chunks

120 g cooked chestnuts

1 tbsp. chopped rosemary leaves

4 dl chicken or vegetable stock

1,2 dl cream

3-4 tbsp. rapeseed oil

Cayenne pepper

Salt and pepper

 

Recipe:

Cut the chicken into regular chunks of 2-3 cm pieces and season them with salt and pepper. Heat 1-2 tbsp. oil in a pan; add the chicken to brown on all sides on a medium-high fire. Once done, remove from the pan and set aside.

Chop the onion and using the same pan cook with 1-2 tbsp. oil on a low-medium heat until translucent, about 5-7 min. Raise the heat a little, add the pumpkin, season with a little salt pepper and brown on all sides.

Add back the chicken with the rosemary, the cayenne pepper (up to taste) and the chestnuts, cook further for another minute or so and then add the stock. Let it reduce to about half stirring form time to time.

Pour in the cream and stir to combine with the reduced stock. Cook for another 1-2 minutes, correct taste with salt and/or pepper if needed and serve.

 

 

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