- 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
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.