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Rosehip and Chestnut Chicken Stew

Updated: Jan 28, 2021

As mentioned in Day 93 of The Challenge

I saw a recipe title for pomegranate and chestnut chicken stew, but we're in lock down and I don't have pomegranates, and lost the recipe so couldn't really follow it (this seems to happen a lot...), so here is my own adaptation. It was scrumptious and I highly recommend it. The tart rosehips balance out the sweet chestnuts well, and the acidity tenderised the chicken. It was also quick to assemble.


2 tbsp olive oil

2 chicken legs

3 onions, thinly sliced

1 - 1 1/2 c rosehip purée (for more info on rosehips see here or here)

500g chestnuts, parboiled and peeled

1/2c pomegranate juice

2 large carrots, chopped

a handful of potatoes, chopped

some mushrooms, chopped

1 tsp thyme

1 tsp rosemary

salt and pepper to taste

1) In a heavy bottomed pan, brown the chicken on both sides. Put the onions in around the chicken and let them cook gently with the chicken.

2) When the chicken has browned, spoon rosehip purée over the chicken, tuck other stew ingredients in around the chicken, and pour in the pomegranate juice and enough water to just cover everything. Season.

3) Bring to a simmer on the stove, then place in the oven at 180°C for about a half hour - 40 minutes, until the chicken is cooked through and tender.

We had this with crusty bread. The leftover sauce and juices, thickened slightly, worked well as a spaghetti sauce the next night. The flavours were well balanced and delicate yet rich. I cannot recommend this enough!

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