Brussels sprout, chestnuts and chicken tart.. Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Roasted chestnuts are one of the many reasons to love autumn cooking.

Ingredients of Brussels sprout, chestnuts and chicken tart.

1. You need 200 grams of ready made shortcrust pastry.
2. Prepare 7 of cooked brussels sprouts.
3. It’s 200 grams of cooked chicken.
4. It’s 100 grams of precooked chestnuts.
5. Prepare 2 of eggs.
6. Prepare 1 of egg yolk.
7. You need 150 ml of double cream.
8. Prepare 150 ml of creme fraiche.
9. Prepare of salt and pepper.

Brussels Sprout, Chestnut, Chicken Broth, Side Dish, Fall. Rinse and trim the brussels sprouts. Rinse under cold water, and drain well. Sauté the chestnuts in a hot pan with melted butter.

Brussels sprout, chestnuts and chicken tart. instructions

1. Preheat oven to 180°C.
2. Roll out pastry on a floured board to about 3mm thick..
3. Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins.
4. When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry..
5. Leave to cool whilst preparing the filling..
6. Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts…
7. In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously..
8. Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top..
9. Return to the oven for 12 mins until the custard is set and golden in colour..
10. Eat warm or cold. :-).

Add the brussels sprouts, then pour in the wine and stock. Simmer gently, then stir in the balsamic. Take a bowl and mix water and corn starch until they are smooth. Add chicken stock and stir the mixture well. Chestnuts and Brussels sprouts are a classic pair–the toasty, rich nuts balance the sprouts.