Chicken stew with chestnuts and mushrooms

Name: Chicken stew with chestnuts and mushrooms
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 4
Ingredients: Chicken whole 2.6 lbs; Chestnuts (already steamed and peeled) 1 &frac13; cup; Chanterelle mushrooms (chanterelle) 10.5 oz; Onions 1; Carrots 2; Celery 1 rib; Garlic poached 2 cloves; Red wine 0.8 glass; Thyme 1 sprig; Parsley to taste; Extra virgin olive oil 4 spoonfuls; Salt to taste; Black pepper to taste; Bramata corn flour 2 cups; Water 4 ¼ cups; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Butter 2 tbsp; Salt 1 ¼ tsp

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Gluten Free

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 40 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Chicken stew with chestnuts and mushrooms? Oh, it’s the stuff of dreams. Seriously. This cozy dish perfectly captures an Italian autumn vibe. Over in Northern and Central Italy, they know a thing or two about making a stew that’s super hearty and tender. The chicken just soaks up all the flavors—really, really good. Folks in these regions, they love using chanterelle mushrooms and local chestnuts. And honestly, the combination of those earthy mushrooms and sweet chestnuts is magic. It pops up as soon as the weather cools down, no question.

And listen, it’s served over yellow polenta, which is great because it adds this creamy texture. It’s like the perfect sponge for that rich sauce. For real, it brings everything together in a way that’s just so satisfying. So, whether you’re having a chill family dinner or friends over, this chestnut chicken stew really brings those cozy, welcoming vibes that Italian cooking is known for.

In the countryside, when chestnut season hits, a mushroom chicken stew like this is everywhere. I mean, compared to other chicken dishes, this one’s got that moist, rich, and slightly nutty vibe going on from the chestnuts. Villages put their own spin on it—some use porcini, or mix up the mushroom varieties. But chanterelles? They add a mild flavor and a golden color. Looks fantastic.

Plus, polenta on the side makes it all feel more substantial. You know, comforting. For anyone who digs old-school recipes with a twist, this chicken and chestnut recipe absolutely nails the mix of tradition and creativity. It's special yet familiar. Shows how hearty ingredients turn into something impressive with just a bit of time and patience. So, next time you’re craving a dish with that core Italian comfort, give this stew a shot and enjoy the warmth and richness it brings to the table. Can't go wrong.

INGREDIENTS

Chicken 2.6 lbs (1.2 kg) - whole

Chestnuts 1 ⅓ cup (200 g) - (already steamed and peeled)

Chanterelle mushrooms (chanterelle) 10.5 oz (300 g)

Onions 1

Carrots 2

Celery 1 rib

Garlic 2 cloves - poached

Red wine 0.8 glass (200 ml)

Thyme 1 sprig

Parsley to taste

Extra virgin olive oil 4 spoonfuls

Salt to taste

Black pepper to taste

For the yellow polenta: Bramata corn flour 2 cups (250 g); Water 4 ¼ cups (1 l); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Butter 2 tbsp (30 g); Salt 1 ¼ tsp (7 g)

Preparation

How to prepare Chicken stew with chestnuts and mushrooms

To prepare the chicken stew with chestnuts and mushrooms, first cut the chicken into pieces 1 2, then salt the meat 3.

Dice the celery 4, then peel the carrots and dice them as well 5. Slice the onion 6 too.

In a large pot, heat the oil over medium-low heat, then add the vegetables 7, thyme 8, and chicken pieces 9. Brown the meat on all sides until golden.

Deglaze with red wine 10 and let the alcohol evaporate for 2-3 minutes, then add the chestnuts 11. Season with salt and pepper 12 and mix.

Cover with a lid 13 and cook over low heat for 40-50 minutes. Meanwhile, clean the chanterelles by removing the bottom of the stem 14, then brush off any dirt with a brush 15.

With your hands, divide the chanterelles in half or into more parts, depending on their size 16. Chop the parsley with a knife 17. In a pan, heat some oil with crushed garlic cloves 18.

Add the chanterelles, season with salt and pepper 19. Flavor with chopped parsley 20 and sauté for a few minutes over high heat. Keep them warm or add them to the chicken. Now prepare the polenta: pour water into a pot, add salt 21, and bring to a boil.

Pour the cornmeal while stirring with a whisk to prevent lumps 22. Cook for 30-40 minutes, stirring continuously, until the polenta detaches from the sides of the pot. Turn off the heat and stir in butter 23 and grated Parmigiano Reggiano PDO 34.

Plate by spreading the polenta on the bottom 25, place the chicken on top 26, and add the chestnuts 27.

Finish with the mushrooms 28 and chopped parsley 29. Your chicken stew with chestnuts and mushrooms is ready to be served 30!

Storage

Chicken stew with chestnuts and mushrooms can be stored in the refrigerator in an airtight container for 2-3 days. Before consuming, reheat it over low heat, adding a bit of broth or water to maintain the soft consistency.