No longer just the realms of a seasonal stuffing or roasting over an open fire, the year-round versatility of chestnuts is growing in popularity. These tree fruits are a good source of vitamin C, are low in saturated fat, deliver a surprisingly high dose of fibre and have a natural waxy sweetness that works well in sweet and savoury dishes.
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- 1 1/2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 150 g cooked chestnuts, we used Merchant Gourmet
- 1 medium egg
- 50 g fresh breadcrumbs
- 4 large skin-on chicken breasts, about 200g each
For the sauce
- 75 ml white wine
- 200 ml chicken stock
- 2 tsp. Dijon mustard
- 100 ml double cream
- Small handful fresh tarragon, leaves picked and finely chopped
- Step 1Heat 1tbsp oil in a pan over medium heat and cook onion for 10min, until softened. Add garlic, cook for 1min. Set aside to cool slightly.
- Step 2Preheat oven to 200°C (180°C fan) mark 6. In a food processor whizz onion, garlic and chestnuts until finely chopped. Add egg, breadcrumbs and 1tsp fine salt and whizz to combine. Make a deep horizontal slit in the side of each chicken breast, being careful not to go all the way through, and stuff with chestnut mixture. Place on a baking tray lined with baking parchment. Drizzle with remaining oil and season. Cook for 20-25min, until breasts are cooked through.
- Step 3Meanwhile make the sauce. Bring wine and stock to the boil in a pan over high heat and bubble until reduced a little, about 5min. Turn heat down to medium and stir through mustard, cream and some seasoning. Simmer for 5min, stirring occasionally, until slightly thickened. Stir through tarragon.
- Step 4 Serve chicken with the sauce and seasonal greens, if you like.
Get ahead
Stuff chicken breasts up to a day ahead. Place on baking tray lined with baking parchment. Cover and chill. Complete recipe to serve.
Per Serving:
- Calories: 531
- Protein: 51g
- Total fat: 24g
- Saturates: 11g
- Carbs: 22g
- Total sugars: 7g
- Fibre: 4g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
