I was suprised how few recipes were out there with chicken and chestnuts that didn't involve lots of breading and stuffing a whole chicken so I ended up mirroring the spice mixture from a recipe I found on Quay Po Cooks and used the thighs to make a casserole. Mushrooms also sounded like a nice meaty addition that adds very few calories.
The final results was a dish that I decided to add to "my favorites" from the first bite. The chicken was perfectly cooked. Tender, really moist and perfectly seasoned. The bit of wine adds such a nice depth of flavor. When served with couscous to soak up all the brothy juice it was exactly what I equate with comfort food.
Another plus? It can be prepped the night before. I popped the whole casserole in the oven right out of the fridge.
**Nutrition info wasn't available on this one as I wasn't sure if the only selection available, "chicken thighs" meant "boneless skinless chicken thighs" on my recipe calculator so I was afraid I would be way off if it did include skin and bone.
Roasted Chicken Thighs with Chestnuts and Mushrooms
Altered from Quay Po Cooks Serves 5 (There were ten smaller chicken thighs so this yields two per person) Printable Recipe
1 lb organic boneless skinless chicken thighs
Chicken Rub1 Tbsp Red chili powder (or substitute with cayenne pepper)Sea salt to taste1 tbsp vinegar1 tbsp olive oil 2 tsp Italian Seasoning Mix, such as
Chestnut Mixture20 roasted chestnuts, chopped (I saved time and bought bottled pre-roasted) 1 white onion chopped2 Tbsp dried diced shallots2 tbsp minced garlic
1/2 cup dry white wine
1 tsp olive oil
2 bay leaves, crushed
1/2 tsp red chili powder
Sea salt to taste1 cup shitake mushrooms (I used frozen organic)
1. Preheat the oven to 425 degrees. In a small bowl mix the chicken rub mixture. In a medium bowl mix the stuffing mixture.
2. Rub the chicken with the spice mixture, spray a medium casserole dish with cooking spray and place chicken in bottom. Spread chestnut mixture evenly over chicken.