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Braised Chestnuts


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  • 2 pounds chestnuts
  • 1/2 cup finely-chopped onion
  • 1 cup port wine
  • Thyme to taste
  • 3 cups Chicken Stock (see recipe)
  • 2 tablespoons oil
  • 2 tablespoons butter
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Heat a heavy saucepan. Add the oil, butter, and chopped unions. 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 purée.

This recipe yields 6 servings.

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