An easy, quick, but really tasty recipe, with the chestnuts typical of this season. The chicken bites with chestnuts and speck are prepared in a few minutes, they are very tender and flavorful, perfect for dinner. I used thighs and drumsticks (skinned and boned), they are cheaper parts of the chicken, but more flavorful… you can still use chicken breast, calculating a few minutes less of cooking time. The chestnuts should already be cooked, you can boil them yourself (even the day before), or buy ready-made ones, very convenient because they are already peeled. Try this dish, it’s simple but really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 395.90 (Kcal)
- Carbohydrates 13.08 (g) of which sugars 3.41 (g)
- Proteins 37.14 (g)
- Fat 21.59 (g) of which saturated 6.84 (g)of which unsaturated 12.93 (g)
- Fibers 2.85 (g)
- Sodium 573.54 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.3 oz chicken (thighs and drumsticks, boned)
- 3.5 oz chestnuts, boiled
- 1.76 oz speck
- 2 cloves garlic
- 2 leaves sage
- semolina flour (or regular flour)
- 0.1 oz dried porcini mushrooms (optional)
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Cutting Board
Preparation
If you don’t have pre-boiled chestnuts, you need to cook the chestnuts in salted boiling water for about 50 minutes. Drain them, dip them in cold water, then peel them, removing even the skin.
After removing the skin and bones, cut the chicken into chunks.
Pass them through semolina (or flour), mixed with salt and pepper.
In a large pan, sauté the garlic with the sage and a drizzle of extra virgin olive oil.
Add the bites and brown them for a few minutes, over high heat (1). If you like, you can deglaze with white wine.
Now add the chestnuts, previously boiled and peeled, and the speck, cut into strips (2). Remove the garlic cloves.
Moisten the base with a bit of hot vegetable broth, cover with a lid, and cook over medium-low heat for about 15 minutes, adjusting depending on the size of the bites.
If you have them, you can add a few grams of dried porcini, soaked in warm water. They will give a great aroma to the sauce,
If necessary, add more broth to prevent the base from drying out.
When cooking is finished, your chicken bites with chestnuts and speck are ready to be served at the table… enjoy your meal!
Tips and Notes
You can omit the speck, or replace it with smoked bacon.
You can also use chicken breast, in which case cooking times will be shorter.
You can replace sage with rosemary, bay leaf, or other herbs as desired.
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