Recipe courtesy of Wolfgang Puck

Braised Chestnuts

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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. 
  2. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.