John Myers
Chicken with Chestnuts Á La Sheelek
The perfect chicken with chestnuts á la sheelek recipe with a picture and simple step-by-step instructions.
- 1000 g Chicken breasts
- 300 g Chestnuts
- 2 tablespoon Sour cream
- 2 dl Cream 10% fat
- 2 teaspoon Sugar
- Salt
- Nutmeg
- 3 dl Oil
- We bake the chestnuts. We preheat the oven and we cut the peel of each chestnut a little (so it will be easier to clean later), we put it on a sheet, and we can go in the oven. It doesn’t actually take that long, we should smell it in a few minutes that the chestnuts are baked. (After 5-10 minutes we can take it out in any case: if they are not completely baked, it will be conching later). Clean carefully with a knife. Because it is not so easy to clean the chestnuts, we can also use chestnuts that have already been vacumized and cooked – you shouldn’t bake that at all. I just think this recipe tastes better with “normal” chestnuts. 🙂
- While the chestnuts are baking, we can prepare the chickens. We should cut thin slices of the chicken breasts and bake them in hot oil for as long as they get a little red color.
- We take a high-walled, heat-resistant bowl, and put a layer of chicken in it, very close to each other. Add a little salt and nutmeg (grated), and then come the semi-cut, baked chestnuts.
- We make new layers (chicken, salt, pattern, chestnuts, chicken … etc.) While we still have ingredients. We leave out 2-3 pieces of chestnuts!
- We chop the left out chestnuts (with a fork or knife) and mix well with the sour cream and sugar. We soften the mixture with the cream. Then pour the mixture on the chicken.
- In the oven, over medium heat, we bake it for 25 minutes with the pot on top, then another 10 minutes without the pot. Serve with rice.
Facebook Comments