- 2 whole pheasants
- 4 medium potatoes, peeled and diced
- 200g green beans, chopped
- 150g chestnuts, peeled and boiled
- 50g pine nuts
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 branch of fresh parsley, chopped
- 100ml white wine
- 100ml chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 180°C.
2. Season the inside of the pheasants with salt and pepper, then stuff them with boiled chestnuts.
3. In a large skillet, heat a tablespoon of olive oil and brown the pheasants until golden brown on all sides. Set aside.
4. In the same skillet, add chopped onion and minced garlic. Sauté until tender.
5. Add diced potatoes and green beans. Sauté for about 5 minutes until the vegetables are slightly tender.
6. Incorporate the pine nuts and white wine. Let it reduce by half.
7. Place the pheasants on an oven tray and arrange the vegetable mixture around them.
8. Add chicken broth and bake in the oven for about 40-45 minutes or until the pheasants are fully cooked.
9. Before serving, sprinkle with chopped fresh parsley.
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