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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Chicken Casserole with Chestnuts


175 g diced chicken
1 chicken liver
15 g Culinary Journey Onion Sofrito
6 g Culinary Journey Chicken Fond
500 ml Water
200 g Sosa Cold Confit Chestnuts
10 ml brandy
50 g toasted almonds
5 g chervil


Sear the diced chicken and liver in a pan with a dash of oil and salt. Once seared, remove the liver. Glaze with the brandy and once totally reduced add the Onion Sofrito, the Chicken Fond and water. Simmer for 15 minutes.
Separately, mix the liver with the almonds, chervil and a tablespoonful of the stock in a mortar and crush until a very fine paste is achieved. Add to the chicken casserole.
Cut the Cold Confit Chestnuts into quarters and add them. Cook for another 3 minutes.
Serve in a casserole dish with chervil sprinkled on top.