Chicken stew with chestnuts, dates and pine nuts 🍗🌰

We will start with the chestnuts, for this, we will make a small cut on the side and we will boil them for about 20 minutes approximately. Once they are ready and cold, peel and reserve them.

Then, in a large casserole, pour a good splash of AOVE. Once hot, season the thighs with salt and pepper and brown them. Once well browned, add the onion and carrot, cut into large pieces, and garlic, unpeeled (we give them a small blow). Cook for about five minutes.

After this time, add the herbs and cinnamon and cook for five more minutes.

After these five minutes, add the white wine and cook until it evaporates. Once the alcohol has evaporated, add water (not to cover the thighs completely), and cook over medium heat.

When the thighs are half cooked, turn off the heat and remove them. Pass the sauce through a chinois. *The juice will be left on one side and the sofrito on the other, I, in order not to throw anything away, have crushed the sofrito with a little water. In this way, we avoid throwing it away and we get more sauce.

Once the sauce is ready, degrease it and add it back to the casserole, add the thighs, along with the chestnuts and dates and cook over low heat until it is fully cooked. When there are about 15 minutes left, add the pine nuts.

Once the meat is ready, cover and let it rest, the longer the better. This type of recipe is delicious if prepared the night before.

And ready, accompanied by a good homemade whole wheat bread...Food10! 🤤