This dish is a real comfort food kind of meal. After I finished serving my family supper, I left the pot on the stove to cool. When I came back to transfer the chicken to freeze, I realized that in my absence some people had helped themselves to more and there was less than half left to freeze.

 

Yield: 8 servings

 

Ingredients:

½ cup flour

2½ lb. chicken cutlets

3 tablespoons oil, divided

1 large onion, diced

2 10-oz. boxes mushrooms, sliced

2 cloves garlic, crushed

2 3½-oz. bags roasted chestnuts, halved

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon thyme

1½ cups chicken stock

1½ cups dry white wine

1½ cups water

 

Directions.

Place flour in a shallow bowl.

Coat each cutlet in flour and set aside.

Heat 2 tablespoons oil in a large pot.

Place some cutlets in a single layer into pot and sear until chicken is no longer pink.

Flip to other side and sear until no longer pink, then remove from pan.

Repeat with remaining cutlets.

Add remaining tablespoon oil, then add onion and sauté until soft.

Add mushrooms and continue sautéing until golden.

Add garlic and chestnuts and sauté until fragrant, about 30 seconds.

Add spices, stock, wine, and water.

Bring to a boil and add chicken with drippings back into pot.

Bring to a boil.

Lower heat and cook for 30 minutes, or until chicken is falling apart.

Mix every 10–15 minutes to ensure there’s enough liquid and that chicken doesn’t stick to bottom.

Serve with fresh mashed potatoes, or for an easier side, frozen French fries baked in oven.