- 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.
Recipe courtesy Wolfgang Puck
Recipe courtesy of Mario Batali