INGREDIENTS:
1,2 kg of chicken legs
500 g of peeled chestnuts
1 potato
1 small onion
1 carrot
1 celery
250 ml of milk
butter
salt and pepper
Boil chestnuts in water, then peel them or purchase already-peeled chestnuts.
Clean the chicken legs, wash them and put them in a pan with the milk and 250 ml of water, add salt, cover the pan and cook for 40 minutes over low heat, stirring occasionally.
In the meantime, peel the onion and potato, scrape the carrot and clean the celery: cut everything into small pieces and place in pot with the chicken, add the chestnuts and pepper and let cook for 30 minutes.
Remove the chicken from the pan: drain well and place on a serving dish, then drain the vegetables and chestnuts.
Melt a knob of butter in a pan, add the vegetables and chestnuts and cook for a few minutes.
Place the vegetables and chestnuts as side in the dish with chicken and serve.
The original italian recipe is HERE.
