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Roast Chicken with Chestnuts and Late Winter Vegetables

Ah…  The aroma in here!  Hungry for real spring time fare, I set out to satisfy my inner primal instincts and went with a with a stove top (to oven) to table meal that I could slap in a pan and forget about for at least an hour…..  I chose chicken because, well, if you are like the rest of Vancouverites, you are cold, wet and tired of all this winter weather but still need that dose of comfort food to get you through until warmer days.

This is a great make-ahead dish for game night, lazy Sunday evenings or anytime in between.  Take my tip and marinate the day before for best results!

Ingredients:

1 whole organic chicken cut to 4 pieces. skin on, or 2 breasts and 2 leg and thigh ( I made some stock from my back and wings)

1 tablespoon olive oil

1 teaspoon each coriander seed and dill seed, crushed

1/4 teaspoon red chili flakes

1/4 teaspoon black pepper

1 clove garlic, peeled and finely minced

sea salt

1 generous tablespoon butter, unsalted

1 onion, roughly cut

1 rutabaga, sliced nice and thick

4 whole cloves garlic

8-10 crimini mushrooms, whole

3 heirloom or regular carrots (red, yellow and orange), sliced into 3 inch pieces

1 cup peeled and whole, cooked chestnuts* (I used a high quality, packaged brand organic chestnuts from Spain called Matiz)

1 handful freshly chopped Italian parsley

Ridiculously simple steps:

  1. Rinse chicken pieces, pat dry and coat with dill seed, coriander, chili, minced garlic, salt and pepper.
  2. Coat liberally with olive oil.  Sprinkle in chopped onions and mix.  Set aside or place in fridge overnight to marinate and get super juicy with flavor.
  3. Slice rutabaga and carrot.

Now….  Or the next day…..

  • Preheat your oven to 375°.  Place your largish cast iron or stainless steel skillet on the stove to medium high.  Throw in your knob of butter to coat.
  • Add your seasoned chicken pieces and turn once reached golden brown.
  • Top with carrots, mushroom, rutabaga and get ’em buttered up like the chicken pieces.
  • Place your timer on for 20 minutes segments and spoon the juices over all the luciousness.
  • After about an hour check to see if your thighs internal temp has reached at least 165 (thighs take the longest)  If so, your done….  Now add your cooked chestnuts and heat for a tiny bit longer.
  • Take out your chicken skillet and top with freshly chopped parsley.

Serve simply with steamed purple kale drizzled with black truffle olive oil and have a glass of red wine from the Rhone region while you’re at it!

*If you are new to the chestnut, you need not to be….  Chestnuts are delightful little morsels of sweet but starchy pleasure.  They are high in fiber, vitamin C, vitamin B’s, folic acid, and an excellent source of minerals such as calcium, magnesium, iron, manganese phosphorus and zinc.  Hard to believe that these little guys are low in calories for the flavor they pack….

Cat Dillon

This blog is my journal, where I share everything wellness. From tips on healthy lifestyle to creating as much deliciousness in your life as possible.

Cat Dillon is the Cat in Caterpillar Nutrition and Wellness.

Caterpillar Nutrition and Wellness is a unique combo of nutrition, fitness and cooking coaching all in one pretty package. Read more about Caterpillar Nutrition and Wellness.

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