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Chicken, Butternut and Chestnut Pan Fry
Recipe for 4
Prep time: 10 min
Cook time: 25 min
4 chicken breasts
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
Salt and pepper
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.