Diced chicken with chestnuts and mushrooms

Preparation: 40 min. – ingredients (4 people):

200 g mushrooms,
4 soup spoons olive oil,
3 chicken breasts without skin,
1 onion,
2 garlic cloves,
1 bunch thyme;
2 ripe tomatoes;
as desired vatel’s iodised table salt;
as desired pepper;
1 dl white wine;
300 g frozen chestnuts


1 – wash the mushrooms, dry and cut them in halves. Sautee them in a frying pan with 1 soup spoon of olive oil until golden and without liquid. Keep them.

2 – dice the chicken breast and cook in a pot with the remaining olive oil, until they turn golden.

3 – peel the onion and garlic, cut the onion in thin slices and mince the garlic. Add the chicken, mix and let it cook until the onion is translucent. Afterwards, add the diced thyme and the tomatoes, previously cleaned and cut, mix and let it cook for a further 5 minutes.

4 – season with vatel’s iodised table salt and a dash of pepper, adding the wine and chestnuts. Let it cook, over low heat, for 15 minutes. Add the mushrooms in the end and let it cook for a further 5 minutes.

Serve warm.