Recipe courtesy of Wolfgang Puck
Braised Chestnuts
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 453
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 14
- Sodium
- 733
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
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
Directions
- 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.