Chestnut chicken (pollastre amb salsa de castanyes)

Instructions

1. Preheat the oven to 180°C (350°F) fan-forced.
2. Using a small serrated knife, score the top of each chestnut with a cross. Wrap the chestnuts in foil and transfer to a wire rack set over a roasting tin and roast for 20–25 minutes, until they begin to split open.
3. Transfer the chestnuts to a large heatproof bowl and cover with plastic wrap for 10 minutes to steam and sweat. Peel the chestnuts and set two or three aside for garnish. Discard the shells.
4. Heat the butter and half the oil in a large heavy-based saucepan over medium–high heat. Add the chicken and sear each side for 4–6 minutes, until golden. Transfer to a plate and set aside.
5. In the same pan, add the leek and a pinch of salt and cook, stirring occasionally, for 4–6 minutes, until softened. Stir through the garlic and thyme and cook for 2 minutes, then add the sherry and simmer until evaporated. Add the peeled chestnuts and stir to coat in the sauce, then pour in the chicken stock. Increase the heat to high and simmer for 20 minutes or until the liquid has reduced by one-third. Reduce the heat to low, remove the thyme sprigs, then carefully blend the mixture using a hand-held blender. Return the chicken to the pan and simmer for a further 20–25 minutes or longer for a thicker sauce.
6. Stir through the cream and nutmeg and season with salt and pepper. Serve with the thyme leaves and reserved chestnuts crumbled on top.