Name: Braised Chicken With Smoked Ham, Chestnuts, and Ginger
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 3/4 cups water; 12 dried Chinese black mushrooms; 1/2 teaspoon white pepper; 2 teaspoons kosher salt, divided; 1 tablespoon soy sauce; 2 teaspoon sugar; 1 cup sliced peeled ginger; 1/4 cup Shaoxing wine or dry Oloroso Sherry; 1/4 cup dry white wine; 2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones); 2 3/4 cups water; 2 tablespoons corn oil; 1 tablespoon plus 2 teaspoon kosher salt, divided; 1/4 cup finely julienned peeled ginger; 1/2 cup dry white wine; 3/4 cup Shaoxing wine or dry Oloroso Sherry; 3/4 cup dry Oloroso Sherry; 2 1/2 cups reduced-sodium chicken broth; 1 1/2 cups plus 2 tablespoon cold water, divided; 3 1/2 teaspoons sugar; 2 tablespoons soy sauce; 1 teaspoon white pepper; 2 tablespoons cornstarch; 7 to 8 ounces bottled roasted chestnuts; 1/4 pound thinly sliced country ham or speck; Accompaniment: steamed jasmine rice

Photo by John Kernick

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Cooks notes:

Braised chicken can be made 1 day ahead and chilled (covered once cool). Reheat before serving.

Recipe notes

See Related Recipes and Cooking Tips

37 Leftover Ham Recipes to Make the Most of That Beautiful Roast
These smart recipes make leftover ham look—and taste—as good as new.
Our Favorite Chestnut Recipes
From a sweet chocolate mousse to a savory stuffing, here are 10 ways to cook with the iconic holiday nut.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

37 Leftover Ham Recipes to Make the Most of That Beautiful Roast

Our Favorite Chestnut Recipes