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Boneless Spring Chicken Thighs with Root Vegetables, Chestnuts and Galilee’s Delicacy Silan

Servings: 6 | Prep. time: Approx. 60 minutes | Difficulty: Medium

The chicken pieces cook in an aromatic and flavorful sauce that comes to life thanks to the dish’s “supporting actors:” the root vegetables, chestnuts, white wine and Galilee’s Delicacy Silan (obviously!).

Ingredients:

-6 boneless chicken thighs (Approx. 1.2 kg), cubed
-3 tbsp. olive oil
-1 ½ cups dry white wine
-A bunch of thyme
-2 cloves of garlic, halved
-½ chili, diced
-1 onion, diced
-1 leek, ½ cm thick slices
-1 large carrot, halved and cut into ½ cm slices
-1 vacuum pack of peeled chestnuts
-2 tbsp. Galilee’s Delicacy Silan

How to prepare:

Place the chicken cubes in a bowl with the wine. Cover and marinate in the refrigerator overnight.
Remove the chicken from the wine and allow it to dry slightly. Reserve the wine.
Heat oil in a deep pan. Add the chicken cubes and fry for 2 - 3 minutes on each side.
Add the root vegetables, garlic and chili, season with salt and pepper and fry until golden.
Add the reserved wine, chestnuts and silan and bring to a boil.
Cook at a low boil and while partially covered for approximately 15 minutes, until the sauce thickens and covers the chicken pieces.
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