Makes 4 servings.
Chestnuts in winter are so inviting and festive. This dish is light, nutritious and so easy to prepare. You may want to bake it in an attractive casserole so it can go directly from oven to table.
- 8 boneless, skinless, organic chicken thighs, each portion weighing 6 ounces each (See Note)
- 3 tablespoons extra-virgin olive oil
- 3 scallions, including green part, thickly sliced
- 2 garlic cloves, finely chopped
- 1 inch piece ginger, peeled, coarsely chopped
- One 14.8 ounce jar peeled, roasted chestnuts
- 1 tablespoon brown sugar
- 2 tablespoons low- sodium soy sauce
- ½ cup chicken broth
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400F.
- Pat chicken dry with paper towel and season lightly, on both sides, with salt and pepper.
- Place skin side down (even though there is no skin) in an ovenproof dish in a single layer.
- Heat oil in a wok or saucepan add the scallions, garlic and ginger. Sautee over low heat for about 3 minutes, or until scallions are wilted. Add the chestnuts, sugar, soy sauce and chicken broth. Bring to a boil and pour over chicken.
- Cover the dish with heavy foil and bake for 30 minutes. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Season to taste with salt and pepper.
Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs for each serving.
If you prefer to cook the chicken without boning it, allow more cooking time.
If you are not cooking the chicken right away, you can prepare the sauce ahead of time and let it cool before pouring it over the meat.