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Roast chicken with sage and chestnuts



4 chicken legs
4 minced garlic cloves
500gr shallots
400gr cooked and peeled chestnuts
2 tbsp. chopped sage
250ml white wine
Olive oil
Salt and pepper to taste


Preheat the oven to 180C. Rub the chicken legs with salt, pepper, a dash of olive oil and put them aside. Heat 3 tbsp. of olive oil in an ovenproof frying pan over a medium heat. Peel the shallots and put them in the pan together with the minced garlic. Cook for 6 minutes or until the shallots start to soften, add the chestnuts and the sage and stir everything together. Pour the wine and lower the heat, let it simmer for 10 minutes. Once the sauce has reduced, turn the heat back up and put the chicken legs in the skillet, cooking them on both sides for about 5 minutes. Place the skillet in the oven for 30 minutes, turning the legs half way through and adding a splash of water to the vegetables if they look dry.

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