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Recipe: Braised Chestnuts

Side Dishes - Assorted
BRAISED CHESTNUTS

This recipe can be served as a side dish or as an elegant hors D'oeuvres with a glass of wine or a cocktail.

2 pounds Delmarvelous chestnuts, whole, shelled
1/2 cup onion, finely chopped
1 cup port wine
fresh thyme (or dried leaves)
3 cups chicken stock
2 tablespoons oil
2 tablespoons butter
salt and pepper to taste

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 about an hour or until chestnuts are tender and the chestnuts have absorbed most of the liquid.

Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

Servings: 6
Adapted from source: Dermarvelous Chestnuts
MsgID: 0076213
Shared by: Gladys/PR
In reply to: ISO: recipes using chestnuts
Board: Cooking Club at Recipelink.com
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