Servings: 4

8 chicken thighs 8 chicken thighs
3tbsp oil 3tbsp oil
2onions/4cloves garlic 2onions/4cloves garlic
250 Gm mushrooms 250 Gm mushrooms
Package of chestnuts Package of chestnuts
⅓ cup pinenuts ⅓ cup pinenuts
Salt + pepper Salt + pepper
 
Sauce Sauce
14 shallots/15 cloves garlic/thyme 14 shallots/15 cloves garlic/thyme
½cup orange juice ½cup orange juice
⅓cup boiling wAter ⅓cup boiling wAter
2 tbsp Silan or maple syrup 2 tbsp Silan or maple syrup
Salt and pepper Salt and pepper
 

Warm oven to 170
Fry onions and garlic till translucent, add the thyme and slices of mushrooms. Brown together and add the chestnuts and at the end, the pine nuts. S+P to taste. Use this filling to fill the chicken thighs, close with toothpick
Brown the filled chicken breasts, remove from pan. Halve the shallots fry, and then place the shallots on top with the rest of the ingredients. Bring to a boil, then place in the oven for 30 minutes.