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Pot roasted pheasant with chestnuts

This pot roasted pheasant with chestnuts is a perfect main dish for two at Christmas! Or, if you're having guests around for dinner over the winter holidays, this recipe will not disappoint -  just make more of it! It's very easy to cook, actually the oven does most of the work - so you can whip up a couple of delicious side dishes (a mash and some braised/roasted veggies would go very nicely with it).
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium pheasant plucked and cleaned
  • 1 Tbsp oil
  • Streaky bacon about 5-6 slices
  • 10 shallots peeled
  • 2 sprigs of thyme
  • 300 ml white wine
  • 100 g cooked or roasted chestnuts or vacuum packed
  • 500 ml chicken broth

Method
 

  1. Preheat the oven to 180°C.
  2. Season the pheasant with salt and pepper.
  3. Heat the oil in a large, deep casserole dish then slightly brown the pheasant on each side. Transfer to a plate.
  4. Fry the shallots and bacon for a couple of minutes then remove. Add the wine and thyme and reduce the sauce for 1-2 minutes.
  5. Put back the pheasant, bacon and onions, add the chestnuts, then pour in the stock.
  6. Bake under cover for 20 minutes in the oven then uncovered for 10-15 minutes.
  7. Rest for 5 minutes before serving.