If you’re looking for a rustic, seasonal, and comforting dinner, this Tomato & Chestnut Braised Chicken is just what you need!
A cosy one-pan dish that captures the earthy warmth of autumn will help to warm up the cooler evenings.
Ingredients
- 2 tbsp olive oil
- 4 bone-in chicken thighs (skin on)
- 1 onion, finely sliced
- 2 cloves garlic, minced
- 2 carrots, chopped into thick slices
- 2 celery sticks, chopped
- 1 tsp smoked paprika
- 1 tsp dried rosemary (or a sprig of fresh rosemary)
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 100ml red wine (optional – replace with extra stock if preferred)
- 250ml chicken stock
- 150g cooked, peeled chestnuts (vacuum-packed)
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- Fresh parsley or thyme leaves, to garnish
Method
Step 1 – Brown the chicken. Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove and set aside on a plate.
Step 2 – Sauté the vegetables. In the same pan, lower the heat slightly and add the onion, carrot, and celery. Cook for 8 minutes, until softened and starting to caramelise. Stir in garlic, paprika, and rosemary; cook for another minute.
Step 3 – Build the sauce. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Add the chopped tomatoes, red wine (if using), and chicken stock. Bring to a gentle simmer, scraping up any brown bits from the bottom.
Step 4 – Add chicken & chestnuts. Return the chicken thighs to the pan. Stir in the chestnuts and balsamic vinegar. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the sauce thickens.
Step 5 – Finish & serve. Taste and adjust seasoning. Sprinkle with fresh parsley or thyme before serving.
