CookTheGreekWay

The “White” Thessalian Version – Simple, Pure & Elegant

One of the most refined yet humble dishes of Thessaly, this chicken with chestnuts and raisins brings to the table all the warmth and sweetness of autumn.

In the mountain villages of Trikala, Karditsa, and Agrafa, people used what their land offered: free-range chicken from the yard, chestnuts from the forest, a handful of sun-dried raisins, and a spoonful of honey from their own hives.

No tomato, no heavy sauce — only lemon, wine, and a touch of honey. A “white” dish full of brightness, soul, and deep Greek flavor.

Ingredients (serves 4)

• 1 free-range chicken, cut into pieces
• ½ kg chestnuts, boiled & peeled
• ½ cup black or golden raisins
• 1 large onion, finely chopped
• ½ cup olive oil (or half olive oil – half butter for a richer taste)
• ½ cup white wine
• Juice of 1 large lemon
• 1 tbsp thyme honey
• 1–2 bay leaves
• Salt & freshly ground black pepper

Instructions

1. Prepare the chestnuts:
   Score the chestnuts with a cross, boil for 15–20 minutes, and peel carefully without breaking them.
2. Brown the chicken:
   In a large pot, heat the olive oil and brown the chicken pieces well on all sides. Remove and set aside.
3. Cook the onion:
   In the same oil, sauté the onion until soft.
4. Deglaze with wine:
   Return the chicken to the pot, pour in the wine, and let the alcohol evaporate for 2–3 minutes.
5. Simmer:
   Add as much hot water (or broth) as needed to cover the chicken, along with the bay leaves, salt, and pepper. Cover and simmer gently for about 40–45 minutes.
6. Add chestnuts & raisins:
   Add the chestnuts and raisins and continue cooking.
7. Finish with lemon & honey:
   Add the lemon juice and honey near the end. Gently shake the pot (don’t stir with a spoon) and let the sauce thicken until it becomes glossy and golden.

Extra Tips

• The honey should not dominate — it’s there to balance the lemon, not make the dish sweet.
• For extra aroma, add 2–3 allspice berries or a small piece of cinnamon stick.
• You can thicken the sauce with cornstarch instead of flour if you prefer.
• It’s even better the next day — the chestnuts soak up the sauce and turn buttery soft.

Serve with creamy mashed potatoes, rice, or bulgur wheat.

Nutritional Value (per serving, approx.)

Calories Protein Carbs Fat

~520 kcal 38 g 32 g 26 g

• High in protein and fiber from the chestnuts
• Rich in antioxidants (honey, raisins, olive oil)
• Balanced and nourishing, with healthy fats and natural sweetness

Perfect Pairings

• White wine with freshness and body – try a Moschofilero or Roditis.
• For a deeper touch, pair with a dry rosé (e.g. from Xinomavro).
• For festive tables, a sparkling white wine makes it extra elegant.

FAQ

1. Can I make it without wine?
   Yes, just replace the wine with vegetable or chicken broth and add a little extra lemon juice.
2. Can I use pre-cooked or packaged chestnuts?
   Of course! Just add them near the end so they don’t fall apart.
3. What type of honey works best?
   Thyme honey is ideal — aromatic and perfectly balanced with the lemon.
4. How long can I store it?
   Keep refrigerated for up to 3 days. Reheat gently with a splash of water or broth.
5. Can I make it with other meats?
   Yes — turkey or rabbit work beautifully with chestnuts and raisins too.

If you enjoy this recipe, check out the other chicken recipes on CookTheGreekWay:

• Greek Lemon Chicken
• Chicken with Orzo: a Taste of Tradition