Chicken, Entree, Recipes

Chicken Thighs with Mushrooms and Chestnuts in Red Wine Sauce

The following tasty dish is quick and easy to make, and will fill your kitchen with amazing earthy fragrances.
Starting with sautéing shallots and fresh rosemary in butter, then adding chicken thighs, mushrooms, chestnuts and red wine, each addition adds its’ unique fragrance and flavors. All this is finished with tangy sour cream, and served immediately, while almost bubbling, creating a perfect dish for a winter day lunch or dinner.
Serve it with some fresh bread on the side, or any other side dish you prefer, and enjoy.

* Freshly roasted or boiled chestnuts can be used instead of the store-bought ones I’ve used here. The process, however, will increase the prep time considerably.
* For less tangy sauce, heavy cream can be used instead of the sour cream.

Makes: 4
Prep time: 15 minutes
Cooking time: 25 minutes

2 Tbs butter, soft
1 Tbs oil
2 medium shallots (or 1 small red onion), roughly chopped
2 tsp salt
½ tsp freshly ground four peppers mix
Leaves from 3 sprigs fresh rosemary, roughly chopped
1 lbs (455 grams) skinless, boneless chicken thighs, trimmed and cut into medium size pieces
4 oz (115 grams) mixed mushroom (I used shitake, oyster and baby bella), roughly chopped
5.2 oz (150 grams) roasted peeled chestnuts (see notes), roughly chopped
¾ cup red wine (I used Merlot)
3 Tbs sour cream (see notes)

1. In a large pan, mix the butter, oil, shallots, half of the salt and pepper and half of the rosemary leaves. Sauté over medium-high heat, mixing occasionally, until the shallots soften and start to brown.
2. Add the chicken pieces, in one layer. Sprinkle the rest of the salt and pepper and sauté for about 2-3 minutes, until lightly golden. Flip and sauté for another 3-4 minutes.

3. Add the mushrooms, mix and sauté for 2 minutes. Add the chestnuts, and mix.

4. Add the wine, mix well and increase the heat to medium-high. Cook until most of the wine evaporates.

5. Lower the heat to medium-low and add the sour cream. Mix gently, taste and adjust seasoning if needed. Cook for another 2-3 minutes, until the sauce thickens.

6. Sprinkle the rest of rosemary on top and serve.

39 thoughts on “Chicken Thighs with Mushrooms and Chestnuts in Red Wine Sauce”

    1. I will have to adjust this for my kosher kitchen but can’t wait to try this warming and tasty sounding dish. Do you think I should use fsour cream substitute or just omit it.
      So sorry I missed you in Jerusalem- it was an amazing trip❣️

      Liked by 1 person

      1. Thank you Joyce, I’m glad you liked the recipe. As for the cream – I’m not too fond of Parve cream substitutes. I prefer using vegan alternatives, such as blended silken tofu, or raw cashews that were soaked in water overnight. Hope it can work for you.
        I’m glad you had such a good experience in Jerusalem. Hopefully we’ll meet next time! 🙂


    1. Thank you Judi, I’m glad you liked the dish. The kitchen indeed smelled heavenly while cooking it. The chestnuts were a perfect match with the mushrooms, and added such wonderful flavor and texture. Highly recommended! 🙂


  1. We had this for dinner this evening – really lovely. Love the chestnuts in the sauce. The only change I had to make was drumsticks instead of thigh meat due to the village butcher not stocking thighs. Didn’t make any difference as I don’t think it changed the flavour at all.
    Thankyou for this most enjoyable meal.

    Liked by 1 person

    1. Thank you Blaine, I’m glad you liked the dish. Chicken thighs are my favorite as well, and I enjoy finding new ways to cook them. Chestnuts are wonderful, especially when freshly roasted. However, the roasted and peeled packaged ones I’ve used here, are now easily available in many stores, and work well in cooked dishes, such as this one. Well worth looking for. 🙂

      Liked by 1 person

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