This aromatic chicken stew brings together succulent poultry, tender chestnuts, and tart cornelian cherries in a single, flavor-packed pot. Each ingredient layers on richness and complexity, transforming the dish into something both comforting and celebratory.

Chicken with Walnuts and Chestnuts Recipe

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Ingredients Breakdown

For this dish, a whole chicken cut into portions provides a rustic base with full flavor. Keeping the skin on adds richness as it renders, while bone-in pieces contribute depth to the braising liquid. Alternatively, skinless cuts work well for a lighter result.

The aromatic foundation begins with finely chopped onions, slowly sautéed until golden. This step is essential—sweet, caramelized onions act as the flavor anchor, infusing every bite with a mellow depth.

Pre-cooked and peeled chestnuts are folded in after the initial braise. They add soft, creamy bites that absorb the surrounding flavors while lending their subtle sweetness to the overall dish. Their hearty texture holds up well, making each spoonful satisfying and grounded.

Ground walnuts add a distinct nuttiness and gentle bitterness, balancing the dish and giving the sauce a subtle richness. As they warm, they soften into the base, thickening the stew just enough without overpowering it.

Cornelian cherries—whether fresh or dried—bring a vibrant tang that cuts through the richness. Their ruby tones and gentle tartness brighten the overall flavor profile, much like a splash of vinegar or lemon would in other braises.

Turmeric and salt are the primary seasonings, providing an earthy golden tone and bringing out the savory notes in the chicken. Simple yet effective, these spices create a foundation that lets the other ingredients shine.

To finish, julienned red bell peppers are stirred in near the end for texture and color. A small splash of oil encourages caramelization early on, while a cup of water helps braise the chicken into tenderness and binds all the components into a cohesive, aromatic sauce.

Step-by-Step Preparation Guide

Start by heating oil in a deep pan and sautéing finely chopped onions over medium heat. Let them cook slowly until they turn soft and golden, releasing their natural sweetness and forming the base of the dish.

Layer the chicken pieces over the sautéed onions. Season with turmeric and salt, gently stirring to coat everything evenly. Cover the pan and allow the chicken to cook gently over low heat. This gentle braising locks in moisture, allowing the meat to become tender in its own juices.

After about 10 minutes, pour in a cup of water and add the pre-cooked chestnuts. At this stage, the chicken continues to simmer in the lightly spiced broth, soaking up flavor while releasing its own richness into the sauce.

As the stew nears completion, stir in the ground walnuts, julienned red bell pepper, and cornelian cherries. These final ingredients cook for just 1–2 minutes—enough to meld into the dish without losing their texture or brightness.

Spoon into shallow bowls and serve warm, allowing the sauce to pool around the chicken and vegetables. The result is a comforting, flavor-forward dish that’s best enjoyed slowly and generously.

Recipe Tips & Frequently Asked Questions

How to ensure tender, juicy chicken in a stovetop braise
Cook the chicken gently on low heat with a lid on, allowing steam and moisture to remain trapped inside the pan.

Why it’s important to pre-cook or peel chestnuts before adding
Raw chestnuts won’t soften properly in a short braise. Using pre-cooked ones ensures they blend into the dish with the right creamy texture.

Using fresh vs. dried cornelian cherries and how to prep them
Dried cherries should be soaked in warm water before adding to plump them up. Fresh ones can be added directly but should be pitted if large.

Best method to julienne bell peppers for even cooking and visual appeal
Slice the pepper into thin, uniform strips so they cook quickly and retain their vibrant color.

How to avoid over-reducing or drying out the sauce while simmering
Keep the heat low and cover the pan during most of the cooking. Add a splash of extra water if the liquid evaporates too quickly.

Can I make this dish ahead of time and reheat it?
Yes. The flavors deepen over time. Reheat gently on the stovetop with a splash of water to loosen the sauce.

What’s a good substitute for cornelian cherries?
Dried cranberries, barberries, or sour cherries work well and provide a similar tangy accent.

How can I make this recipe vegetarian using the same flavor base?
Swap the chicken for firm tofu, chickpeas, or sautéed eggplant, and use vegetable broth in place of water.

Is it possible to use boneless chicken instead of whole pieces?
Absolutely. Use boneless thighs or breasts, but reduce cooking time slightly to avoid overcooking.

What to Serve With This Recipe

Steamed rice is a natural pairing, soaking up the spiced broth and balancing the dish’s richness. Bulgur pilaf with herbs or lentils adds a grainy counterpoint and a touch of nutty flavor.
Roasted root vegetables such as carrots, parsnips, or sweet potatoes echo the chestnut’s sweetness and add rustic charm. Sautéed greens like spinach or chard offer contrast and a touch of bitterness that cuts through the richness.
For a refreshing side, try a cucumber-yogurt dip or a lemony herb salad. These lighter accompaniments brighten the plate and cleanse the palate.
Serve with warm lavash, naan, or crusty bread to scoop up the sauce. The soft, slightly crisp edges of flatbread are ideal for wrapping up bites of chicken and soaking in all the aromatic goodness.

Creative Variations

Substitute cornelian cherries with sour cherries or cranberries to adjust sweetness and tartness to your liking. Dried apricots chopped finely also bring a fruity note with a more mellow profile.
Add a pinch of saffron or a cinnamon stick to the braising liquid for a deeper, spiced aroma. These warm spices complement the chestnuts and balance the fruit.
Swap chicken for lamb or duck for a richer take, or go with boneless thighs for a more forgiving, juicy texture.
Stir in a handful of raisins or barberries along with the cherries for a multi-dimensional sweet-sour balance. A touch of honey or pomegranate molasses can also round out the dish.

Chicken with walnuts and chestnuts is a dish that brings together layers of flavor—nutty, savory, and slightly tart—in a satisfying, one-pot meal. It’s deeply aromatic and hearty, perfect for sharing with loved ones.
Ideal for festive spreads or cozy winter dinners, this dish delivers old-world comfort with a touch of elegance, proving that a few well-chosen ingredients can come together to create something truly special.

Ingredients

1 whole chicken, cut into pieces
3 onions, finely chopped
300 g chestnuts, cooked and peeled
3 tablespoons finely ground walnuts
100 g cornelian cherries (dried or fresh)
1 red bell pepper, julienned
1 teaspoon turmeric
Salt, to taste
1 cup water
Cooking oil

Instructions

Begin by finely chopping the onions and sautéing them in oil over medium heat until they turn a golden hue. Once softened and caramelized, layer the chicken pieces over the onions. Season with turmeric and salt, stirring gently to combine all the flavors.

Cover the pan with a lid and allow the chicken to cook gently over low heat in its own juices. After 10 minutes, pour in 1 cup of water and add the cooked chestnuts. Let the dish simmer until the chicken is fully cooked and the flavors are well absorbed.

Toward the end of cooking, stir in the ground walnuts, julienned red bell pepper, and cornelian cherries. Allow it all to cook for another 1–2 minutes so the ingredients meld without losing texture.

Serve hot as a rich, aromatic main dish perfect for special occasions or a cozy family meal.