Ingredients Jump to Instructions ↓

  1. 2 pounds shelled chestnuts

  2. 1/2 cup onion, finely chopped

  3. 1 cup port wine Thyme

  4. 3 cups chicken stock

  5. 2 Tablespoons oil

  6. 2 Tablespoons butter Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.


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