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Roasted Chicken with Chestnut and Mushroom Ragout
Roasted Chicken with Chestnut and Mushroom Ragout

Roasted Chicken with Chestnut and Mushroom Ragout
A hearty and flavorful dish featuring roasted chicken paired with a rich chestnut and mushroom ragout.
Roasted Chicken with Chestnut and Mushroom Ragout
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     chestnut
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 200
    ml
     chicken stock
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Chicken with Chestnut and Mushroom Ragout
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breasts with salt and black pepper.
  3. Heat olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides.
  4. Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. In the same pan, add chopped onion and garlic, sauté until translucent.
  6. Add sliced mushrooms and chestnuts, cook for another 5 minutes.
  7. Pour in chicken stock and thyme, simmer until the liquid reduces by half.
  8. Serve the roasted chicken with the chestnut and mushroom ragout.
Nutrition Per Serving 800 g Per 100g
Energy 621 kcal 78 kcal
Protein 54 g 6.8 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 6 g 0.8 g
Carbohydrates 42 g 5.3 g
Fat 30 g 3.8 g
  • 2
    item
     chicken breast
  • 200
    g
     chestnut
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 200
    ml
     chicken stock
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breasts with salt and black pepper.

Heat olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides.

Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and chestnuts, cook for another 5 minutes.

Pour in chicken stock and thyme, simmer until the liquid reduces by half.

Serve the roasted chicken with the chestnut and mushroom ragout.

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