Chicken thighs with chestnut dip recipe
Chicken thighs with chestnut dip
Chicken is a wonderful source of protein - essential when you or the kids are in the middle of a busy day. Chicken thighs have the added advantage of being really easy finger food if you're having lunch at your desk (which, incidently, I don't advise - everyone needs a break and some fresh air at lunchtime). This dish combines chicken with chestnuts, which are high in starch but contain virtually no fat. They also have a certain amount of potassium and some B vitamins.
Unsalted butter: 60g
Onion: 1, small, finely sliced
Garlic: 1 clove, finely sliced
Chicken thighs, skinned: 2
Chicken stock: 150ml
Fresh rosemary: 1 large sprig
Chestnut puree: 200g
Clear honey: 2 tablespoons
Melt 50g of the butter in a large frying pan / Add the onion and garlic and saute for 2 minutes / Add the chicken thighs and cook, turning occasionally, until gently browned all over / Pour in the stock, add the rosemary, cover and simmer gently until all the juices from the chicken run clear, about 25 minutes / Remove the chicken and leave to cool / Heat the chestnut puree / Add the honey and the extra 10g butter / Leave to cool / Dip the chicken into the puree and wrap in kitchen foil.
Use chicken legs instead and pass around with the chestnut dip while you're having drinks before dinner.
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