In a large saucepan, heat the olive oil over a medium heat. Add the turkey pieces and brown on all sides. Remove from the heat and reserve.
Cooking vegetables:
In the same pot, sauté chopped onion, garlic, carrots and rotisserie cubes for 5 minutes until the vegetables begin to soften. Sprinkle with flour, stir well, and cook for another 2 minutes.
Add broth and meat:
Pour the poultry broth into the pot, stir to incorporate the flour well, then add the turkey pieces. Add salt and pepper to the bouquet. Cover and let it simmer on low heat for 30 minutes.
Incorporate chestnuts and creams:
After 30 minutes of cooking, add the baked chestnuts to the pan. Pour in the sour cream and stir well. Let it boil for another 10 minutes so the flavors blend well.
Serve:
Serve the white very hot, accompanied by rice, potatoes or fresh pasta, to fully enjoy the creamy and fragrant sauce.
Preparation time: 15 minutes | Cooking time: 45 minutes | Total time: 1 hour
Calories: 480 kcal per serving | Servings: 4 people
