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This easy and delicious chicken chestnut recipe hails from my good friend, Zahava F. It will be a great addition to your winter Friday night meals and if there are any leftovers (which I doubt) you will have an easy time reheating this. I included roasting directions if you want to be really authentic, but to get the chestnuts, I would take the easy way out and buy the prepared bags. Just be sure to get the shelled ones as the ones that come with the shell will give you an extra step if you are in a rush. This recipe also employs another favorite tool of mine, the ubiquitous oven bag. Thanks, Zahava! Now I know what to serve when you come over!
1–2 (5.2-ounce) bags Gefen Roasted and Peeled Chestnuts (or prepare them yourself – see note!)
2 large Spanish onions, sliced
6-8 chicken quarters, skin on
1 teaspoon Tuscanini Sea Salt
1 teaspoon paprika
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
Place an oven bag in a roasting pan. Place inside sliced onions, chicken and spices. Sprinkle in whole chestnuts and close the bag.
Cut three slits in the bag and place pan in oven. Bake on 400 degrees Fahrenheit till the thermometer reads 180, about an hour to an hour and a half.
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