 |
|
|
|
|
|
2 tablespoons oil
2 tablespoons butter
1/2 cup onion, finely chopped
1 cup Port wine
Thyme leaves, chopped
2 pounds chestnuts
3 cups chicken stock
Salt and pepper
Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
