The chicken rolls with chestnuts are a tasty and easy-to-prepare main dish, perfect for bringing an autumn flavor to the table in a savory way. The combination of meat and chestnuts has ancient roots: just think of the American tradition of Thanksgiving, where turkey is often stuffed with this precious fruit (you can find a “mini” version in this recipe of stuffed cockerel with chestnuts). Chicken, like turkey, is perfectly suited to accommodate a filling that combines the sweetness of chestnuts with the richness of sausage, creating a truly irresistible balance of flavors.
The cooking in beer gives the chicken rolls with chestnuts a unique tenderness and intense taste, making them succulent with every bite. A perfect dish for those looking for 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: Economical
Preparation time: 1 Hour
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Chicken Rolls with Chestnuts

If you are celiac, in addition to using gluten-free beer for cooking, ensure the sausage is labeled “gluten-free”.

1.5 lbs chicken breast (thinly sliced)
5 oz sausage
12.5 oz chestnuts
1.25 cups beer (gluten-free for me)
1 clove garlic
as needed sage
4 tbsp extra virgin olive oil
1 pinch salt
as needed pepper

Tools

1 Pot
1 Bowl
1 Pan non-stick with lid

How to Prepare Chicken Rolls Stuffed with Chestnuts and Sausage

To prepare the chicken rolls with chestnuts, first take care of cooking the chestnuts: wash them thoroughly, then score their 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 process, as they will be crumbled anyway.
Chop them coarsely and combine them in a bowl with the sausage, removed from the casing (4). Mix with your hands to blend the two ingredients well, forming a fairly compact mixture (5). Take a small amount (adjust according to the size of your chicken breast slices) and form a little cylinder, which you will place on the chicken breast slice (6).
Roll it up to form a roll (7). Place a sage leaf on top and secure with a toothpick (8). Proceed in this way to make 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, turn the heat to high and deglaze with the beer (12).
Let the alcohol evaporate for a few seconds, then lower the heat to medium, cover with a lid, and let stew for about 10-15 minutes, turning the rolls occasionally. When they are cooked and the cooking liquid has reduced, remove the garlic and turn off the heat (14).
Serve the chicken rolls with chestnuts immediately, drizzled with their cooking liquid. If you are looking for an exciting idea for a side dish to pair with these rolls, I suggest the pumpkin purée, which with its delicate taste pairs well with the autumn flavors of this dish.