RECIPE: Chicken & Legumes Casseroel with Chestnuts

 

Chicken & Legumes Casserole with Chestnuts

Winter is here! The perfect time to indulge into heart warming foods such as “Casseroles“.  A casserole  (French – from Provençal cassa “pan”) is a large, deep dish used both in the oven and as a serving dish.

For this months recipe I have chosen a Chicken (drumstick) and Legumes (a mix of lentils, peas, chickpeas, etc…) casserole. A very tasty and full flavoured casserole with an enriching and fulfilling aroma waring up your belly! Legumes are also referred to as pulses which are the dried seed of legumes. Legumes are high in protein and are a perfect source of energy (legumes can replace animal proteins – meat, dairy etc…).

Adding caramelised pieces of chestnuts on top gives this casserole another dimension of flavour, aroma and texture. You can replace the chestnuts with potatoes or pumpkins. PS: you can get fresh chestnuts from your grocer – they are in season now!

Just follow my recipe (see below) with step-by-step instructions. Enjoy and happy cooking!

This Recipe makes: 4 – 5  Portions

Preparation time: 30 – 40 minutes |  Cooking time: 60-70 minutes

 

INGREDIENTS

QUANTITY        UNIT         PRODUCE

8                       PC            Chicken legs (drumsticks)

As needed          Sea salt flakes (Maldon)

As needed          White pepper ground

10                     GR            Paprika powder sweet

30                     ML            Olive oil cooking

 

10                     GR            Butter cooking unsalted

40                     GR            Onions white, peeled, finely cubed

2                       PC            Garlic clove, peeled, finely chopped

5                       GR            Parsley flat stem, finely chopped

40                     GR            Carrots, peeled, finely cubed

20                     GR            Celery finely cubed

40                     GR            Speck cut into small cubes (keep the rind for later)

30                     GR            Leek, finely cubed

40                     GR            Kale fresh, finely sliced

½                      PC            Tomato fresh, cubed

5                       ML            Lemon juice fresh

5                       GR            Tomato paste

250                   ML            Red wine

400                   ML            Chicken stock

300                   GR            Legumes mixed (soaked in water for 6-8 hours)

1                       PC            Bay leaf

1                       PC            Clove

30                     GR            Marjoram fresh, finely chopped

20                     GR            Thyme fresh, finely chopped

20                     GR            Rosemary fresh, finely chopped

10                     ML            Vinegar white wine

15                     ML            Olive oil extra virgin

As needed          Seas salt flakes (Maldon)

As needed          Black pepper ground

 

120                   GR            Chestnuts, fresh

30                     GR            Sugar

 

MISE EN PLACE | PREPARATION:

1. Soak legumes in cold water for approximately 6-8 hours
2. Season chicken legs (drumsticks) with sea salt flakes, white pepper ground and sweet paprika powder
3. Sautéing (browning) in hot olive oil (cooking) on all sides, take out and set aside, drain off excessive oil.
4. Add cooking butter in same pot (casserole), add all vegetables except legumes, tomato, leek and kale. Season with sea salt and ground black pepper, sautéing till translucent, deglaze with some red wine, reduce to a glaze, add leek and kale, continue sautéing, add tomato paste, keep on stirring (browning), deglaze with rest of red wine, reduce to a glaze, add tomato, add well drained off legumes, continue sautéing, drizzle with lemon juice, add chicken stock and bring to a boil.
   

   Speck

5. Add all herbs, bay leaf and clove, stir well, then place (add) chicken legs and bring to a simmer. Add vinegar and olive oil (extra virgin). Cover with lid and braise in the oven for 60-70 minutes at 180C (till legumes are soft / chicken is cooked)
6. In the meanwhile, cut a cross into each chestnut and boil / simmer in salt water for approximately 10-15 minutes, drain off and peel (best when hot).
   

   Fresh Chestnuts

7. Let cool down and crumble them up between your fingers. Make a caramel by placing the sugar into a flat sautéing pan (with a drizzle of lemon juice), then add the chestnut pieces, caramelise (toss around in the pan) and add some water, simmer till liquid has evaporated (chestnut pieces are soft and have a nice caramel / brown – yellow colour.
8. Sprinkle chestnut pieces onto the casserole (once cooked) and serve up in the casserole (family style)

 

REMARKS | COMMENTS | SUGGESTIONS:

-Chestnuts can be replaced by potatoes or / and pumpkins

-A great “Winter” casserole for the whole family to enjoy

-Cooked and served up in the same pot (casserole)

 

Bon Appetite!

Chef & Guide Dog User Martin