Mushroom and Cheese Potato Roll
- vittoriasitaliancuisine
Chicken with persimmons and Jerusalem artichokes
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4
PRESENTATION
This chicken persimmon recipe really brings the best of Italian autumn to your table. Imagine juicy chicken thighs snuggling up with tender Jerusalem artichokes—called topinambur in Italy—and slices of sweet persimmon (cachi). These ingredients? Magic together. The mild, moist chicken soaks up all the flavors, while the topinambur turns so so creamy as it cooks. Super tasty. And listen, roasted onions add a nice pop of crisp texture, with just the right hint of mustard giving things a gentle kick that wakes up your taste buds. Seriously good.
You don’t see this combo every day in Italian cooking, and that's the fun part. It’s a fresh take on seasonal dishes, using produce that's often overlooked but shines brilliantly here. The colors alone—soft oranges, pastel yellows, and golden browns—are like a plateful of autumn. For real.
In Italy, when folks want to try something new as the weather cools down, this kind of chicken with Jerusalem artichokes really fits the mood. There’s a warmth from cooking with ingredients like persimmons and root veggies as the days get shorter. With this roasted chicken with persimmons, you get a meal that’s creamy, a little bit tangy, and just a touch golden on the edges from roasting. Which is great. The flavor combo is comforting and kinda unexpected—making it a favorite for those who love exploring different chicken and fruit recipes.
Some even swap sunchokes for topinambur, or add more mustard for a bolder taste. Each bite gives you that classic Italian respect for seasonal produce but with a fresh twist. Plus, it’s perfect for a cozy dinner or when you want to surprise friends. It is food that highlights the season's best and makes you want to grab another forkful. And honestly, you cannot go wrong. Perfect for those crisp autumn evenings when a little culinary adventure is just what you need.
INGREDIENTS
- For the chicken
- Chicken 2.5 lbs (1.1 kg) - in parts
- Sweet Paprika to taste
- Rosemary to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the Jerusalem artichoke cream
- Jerusalem artichoke 14 oz (400 g)
- Water 1 cup (250 g)
- Marjoram to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- To serve
- Persimmon 7.1 oz (200 g) - apple
- Yellow onions 2 - small
- Old-fashioned mustard 3 tbsp (50 g)
- Marjoram to taste
Preparation
How to prepare Chicken with persimmons and Jerusalem artichokes
To make the chicken with persimmons and Jerusalem artichokes, first place the whole onions in a baking dish and bake at 446 for 25 minutes 1. Move on to the Jerusalem artichokes: peel the tubers 2, then rinse them and cut them into cubes 3.
Put the Jerusalem artichoke into a small saucepan with a drizzle of olive oil 4, the marjoram leaves 5, salt 6 and pepper.
Let the flavors develop for a few minutes over low heat 7, then add the water 8 and cook for about 20 minutes 9.
Meanwhile, prepare the chicken: place the chicken pieces in a baking dish and season with salt, pepper 10, paprika 11 and rosemary 12.
Drizzle with oil 13 and rub the meat well to season it evenly 14. Arrange the chicken pieces in a nonstick skillet 15.
Add a little oil 16 and brown over high heat for 4-5 minutes, turning the chicken on both sides with kitchen tongs 17. Then reduce the heat and continue cooking over medium-low heat for about 30 minutes, turning often 18.
Meanwhile, cut the Fuyu persimmon in half 19 and peel it, then dice it 20 and transfer it to a blender 21.
Blend until you obtain a smooth sauce 22 and set aside. Return to the Jerusalem artichokes, which should now be cooked, and purée them with an immersion blender 23 to make a cream 34. Keep warm and set aside.
When the baking time is up, remove the onions from the oven 25 and halve them lengthwise 26, then peel back the layers to separate the petals 27.
You're ready to plate: halve the larger pieces of chicken 28, then spread a tablespoon of Jerusalem artichoke cream on the base of the plate 29 and place the chicken pieces on top 30.
Fill a couple of onion petals with the persimmon sauce and set them beside the chicken 31, then garnish with a teaspoon of mustard 32 and a few marjoram leaves. Your chicken with persimmons and Jerusalem artichokes is ready to be served 33!
Storage
For the translation of some texts, artificial intelligence tools may have been used.
