This roasted chicken with chestnut, leek and butternut squash is a healthy recipe rich in vitamins A, C, B3, B6, K, and in protein. It is also a good source of iron and copper. The quantities here serve 3 people with a smaller portion of 364 calories per serving, or 2 people with a generous portion (Dan and I’s type of portion!) of 547 calories per serving. It is ready in 60 minutes or so.
- Half a small butternut squash, peeled, seeded and diced into 2 cm cubes
- 1 large leek, sliced in quarters then cut into 2 cm chunks (about 3 cups)
- 1.5 tablespoon of olive oil
- Salt and pepper
- 2 skinless and boneless chicken breasts, cut into bite-sized pieces
- 1 cup of chestnuts, cooked and peeled (about 200g) – if from fresh, see cooking instruction below
Preheat the oven at 180 degrees Celsius.
In a plastic bag, add the butternut squash, leek, olive oil, salt and pepper. Close the bag and shake it for a while to cover the vegetables in oil.
Spread the vegetables on an oven tray. Put in the oven and cook for 25 minutes.
Then, stir the chicken and chestnuts in the vegetables, and cook 20-25 minutes more, or until the chicken is cooked through. Turn once half way through.
Serve at once!
How to cook fresh chestnuts with the boiling method?
Rinse the chestnuts. Make a cross with a sharp-pointed knife on the flat side. In a large saucepan, cook them in boiling water for 5 minutes. Remove from the heat. Using a slotted spoon, strain 2 chestnuts at a time out of the hot water – leave the other ones in it.
With the point of the knife, peel the outer skin and the inner skin. Without this first step of boiling the chestnuts, it is very difficult to remove the inner skin. Also, peeling the chestnuts is a very time-consuming operation – it took me over 1 hour to peel 800g, about 4 cups (!) and a lot of them ended up being broken – which was not an issue for what I was going to cook, but may have been one if whole chestnuts were needed, such as to prepare “marrons glacés”.
When all the chestnuts are peeled:
– either boil the chestnuts covered over medium-high heat for about 30 minutes or so, until cooked through when it is possible to crush them. Add more water along the way if needed. Strain them.
– or proceed with the recipe using the peeled chestnuts and continue to cook them until fully cooked as part of the recipe.