Chestnut mash with chicken

Chestnut mash with chicken

Total: 40 min. | Active: 40 min.
gluten-free
Nutritional value / people: 640 kcal
, Fat: 29 g
, Carbohydrate: 57 g
, Protein: 32 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes and chestnuts

1 kg mealy potatoes, peeled, chopped
salted water, boiling
250 g frozen peeled chestnuts, defrosted

Chestnut mash

50 g butter
¾ tsp salt

Chicken

clarified butter for frying
400 g diced chicken breast
¼ tsp salt

Savoy cabbage

a little clarified butter, for steaming
1 onion, finely chopped
150 g savoy cabbage
1 ½ tbsp Maizena cornflour
4 dl chicken bouillon
2 dl single cream for sauces
1 tbsp mustard
salt and pepper to taste
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How it's done

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Potatoes and chestnuts

Cook the potatoes (uncovered) in boiling salted water for 15 mins., add the chestnuts, cook for approx. 10 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Roughly mash the potatoes and chestnuts with a potato masher or fork.

Chestnut mash

Mix the butter in with the potato and chestnut mixture, season with salt.

Chicken

Heat the clarified butter in a non-stick frying pan. Fry the chicken in batches for approx. 5 mins. all over. Remove, season with salt, cover and set aside. Reduce the heat and wipe the cooking fat from the pan.

Savoy cabbage

Heat a little clarified butter in the same pan. Add the onion, sauté for approx. 2 mins., add the savoy cabbage and cook for approx. 2 mins. Stir the cornflour into the stock, pour into the pan while stirring, add the cream and mustard, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until the sauce is thick and creamy, season. Return the chicken to the pan, heat through, plate up with the chestnut mash.

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