International Cooking School Vacations: Pollo all'arancia con Castagne
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Pollo all'arancia con Castagne

November 2008

Pollo all’arancia con Castagne
Chicken with orange and chestnuts

Chestnuts are wildly popular this fall! Fresh chestnuts can be bought from early fall through winter. The best will have glossy, unwrinkled shells and feel heavy in the hand. Out of season, or for less work you can find them already peeled and dried or frozen. Soak dried nuts for an hour before use. Try this lovely Italian recipe for something different this Thanksgiving.

Ingredients

  • 2 tablepsoons unbleached all-purpose flour
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 (2 ½ to 3lb.) chicken, thawed if frozen, cut into 7 or 8 pieces
  • 2 tablespoons extra-virgin olive oil
  • ½ cup roasted, shelled and skinned chestnuts (1/4 lb. in shell or about ½ (7 ½-ounce) jar peeled whole) ½ cup fresh squeezed orange juice
  • 2 bay leaves

Directions

1. In a large bowl stir together flour, salt and pepper. Add chicken and toss to coat.

2. Heat oil in a large skillet over menium-high heat until hot, but not smoking.

3. Brown chicken in batches, transferring pieces to a bowl.

4. Pour off fat from skillet. Return chicken to skillet with chestnuts, orange juice and bay leaves.

5. Bring liquid to a simmer over medium heat. Reduce heat to low and cook, covered, until rabbit is tender, about 30 minutes. Serve warm and enjoy!