Chicken with Chestnuts

• 1/4 stick (2 tablespoons) butter
• 1 tablespoon sunflower oil
• 2 large onions, sliced
• 1 teaspoon ground ginger
• Good pinch of saffron threads
• 1 teaspoon ground cinnamon
• 1 chicken, cut up in 4 to 6 pieces
• Salt and black pepper
• 1 to 2 tablespoons clear honey
• 1 pound chestnuts, vacuum-packed, or frozen and defrosted

1. Heat the butter and oil in a large pan.
2. Put in the onions, cover, and let them soften slowly over medium heat, stirring from time to time.
3. When they begin to color, stir in the ginger, saffron, and cinnamon.
4. Put in the chicken pieces, season with salt and pepper, and turn to brown them lightly all over.
5. Add 1 cup water and cook, covered, turning the chicken pieces over at least once.
6. Lift out the breasts when they are done, after about 15 to 20 minutes, and put them to one side.
7. Lift out the remaining chicken pieces about 25 minutes later, when they are very tender.
8. Let the onions reduce to a rich, brown sauce.
9. Stir in the honey (I use only 1 tablespoon) and taste to make sure you have enough salt to balance the sweetness and enough pepper to mitigate it.
10. Put in the chestnuts and simmer for 5 to 10 minutes, or until they are tender, adding a little water, if necessary.
11. Return the chicken pieces to the pan and simmer for a few minutes until the chestnuts are soft, and the chicken has absorbed the honeyed flavors.

butter, sunflower oil, onions, ground ginger, threads, ground cinnamon, chicken, salt, clear honey, chestnuts

Taken from www.epicurious.com/recipes/food/views/chicken-with-chestnuts-372994 (may not work)