The chicken rolls with chestnuts are a delicious and easy-to-make main course, perfect for bringing an autumn flavor to the table in a savory dish. The combination of meat and chestnuts has deep roots: just think of the American Thanksgiving tradition, where turkey is often stuffed with this precious fruit (you can find a ‘mini’ version of it in this chicken stuffed with chestnuts recipe). Chicken, like turkey, is perfectly suited to accommodate a filling that combines the sweetness of chestnuts with the richness of sausage, creating an irresistible balance of flavors.
Cooking in beer gives the chicken rolls with chestnuts a unique tenderness and an intense flavor, making them succulent with every bite. A perfect dish for those seeking an autumn recipe that combines tradition and originality, ideal for impressing at the table with simplicity and taste.
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Chicken rolls with chestnuts and sausage cooked with beer, tasty recipe, il chicco di mais

Difficulty: Very Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Chicken Rolls with Chestnuts

If you are celiac, besides using gluten-free beer for cooking, make sure the sausage label says ‘gluten-free’.

1.5 lbs chicken breast (thinly sliced)
5.3 oz sausage
12.3 oz chestnuts
1.3 cups beer (for me gluten-free)
1 clove garlic
to taste sage
4 tbsps extra virgin olive oil
1 pinch salt
to taste pepper

Tools

1 Pot
1 Bowl
1 Pan non-stick with a lid

How to Prepare Chicken Rolls Stuffed with Chestnuts and Sausage

To prepare the chicken rolls with chestnuts, first deal with cooking the chestnuts: wash them thoroughly, then score the skin (1). Boil them in plenty of lightly salted water for 45 minutes (2). If you have a pressure cooker, you can use it to shorten cooking times, as indicated here. Drain them and let them cool just enough to handle without burning yourself. Then peel them (3). Don’t worry if they break during this operation; they will be crumbled anyway.
Chop them coarsely and mix them in a bowl with the sausage, removing the casing (4). Mix with your hands to blend the two ingredients well, forming a relatively compact mixture (5). Take a small amount (adjust according to the size of your chicken breast slices) and form a small cylinder, which you will place on the chicken breast slice (6).
Roll it up to form a roll (7). Overlap a sage leaf and secure with a toothpick (8). Continue this way to form all the other chicken rolls with chestnuts. In a large pan lightly brown the peeled garlic in the oil (9).
Add the rolls (10) and brown them over high heat for about 2-3 minutes, then turn them over (11) and brown them on the other sides as well. When the rolls have taken on color, increase the heat to maximum and deglaze with the beer (12).
Let the alcohol evaporate for a few seconds, then reduce the heat to medium, cover with a lid, and let simmer for about 10-15 minutes, turning the rolls occasionally. When they are cooked and the cooking juice has reduced, remove the garlic and turn off the heat (14).
Serve the chicken rolls with chestnuts immediately, drizzled with their cooking sauce. If you’re looking for a tasty idea for a side dish to pair with these rolls, I suggest the pumpkin puree, which with its delicate taste complements the autumn flavors of this dish.