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Chestnut mash with chicken
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 640
  • Fat about 29g
  • Carbohydrates about 57g
  • Protein about 32g
This is needed
This is needed for 4 people
Potatoes and chestnuts
  • salted water, boiling
  • 250 g frozen peeled chestnuts, defrosted
  • 1 kg mealy potatoes, peeled, chopped
Chestnut mash
  • 50 g butter
  • 0.75 tsp salt
  • 400 g diced chicken breast
  • clarified butter for frying
  • 0.25 tsp salt
Savoy cabbage
  • a little clarified butter, for steaming
  • 1 onions, finely chopped
  • 150 g savoy cabbage
  • 4 dl chicken bouillon
  • 1.5 tbsp Maizena cornflour
  • 1 tbsp mustard
  • 2 dl single cream for sauces
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Potatoes and chestnuts
Cook the potatoes (uncovered) in boiling salted water for 15 mins., add the chestnuts, cook for approx. 10 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Roughly mash the potatoes and chestnuts with a potato masher or fork.
Chestnut mash
Mix the butter in with the potato and chestnut mixture, season with salt.
Heat the clarified butter in a non-stick frying pan. Fry the chicken in batches for approx. 5 mins. all over. Remove, season with salt, cover and set aside. Reduce the heat and wipe the cooking fat from the pan.
Savoy cabbage
Heat a little clarified butter in the same pan. Add the onion, sauté for approx. 2 mins., add the savoy cabbage and cook for approx. 2 mins. Stir the cornflour into the stock, pour into the pan while stirring, add the cream and mustard, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until the sauce is thick and creamy, season. Return the chicken to the pan, heat through, plate up with the chestnut mash.