Be the first to Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 pounds shelled chestnuts
- 1/2 cup onion, finely chopped
- 1 cup port wine
- Thyme
- 3 cups chicken stock
- 2 Tablespoons oil
- 2 Tablespoons butter
- Salt and pepper
Preparation:
Heat 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.
Yield: 6 servings
Recipe Source: Live, Love, Eat! The Best of Wolfgang Puck by Wolfgang Puck (Random House)
Reprinted with permission.
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.
Yield: 6 servings
Recipe Source: Live, Love, Eat! The Best of Wolfgang Puck by Wolfgang Puck (Random House)
Reprinted with permission.
