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Wolfgang Puck's Braised Chestnuts
Summary
| Yield | |
|---|---|
| Source | "Live, Love, Eat! The Best of Wolfgang Puck," by Wolfgang Puck |
| Prep Time | 20 minutes |
Description
Braised chestnuts with onions and wine may be served whole as a side dish or riced into a puree.
Ingredients
- 2 lb shelled chestnuts
- 1⁄2 c onion, finely chopped
- 1 c port wine
- thyme
- 3 c chicken stock
- 2 T oil
- 2 T butter
- salt and pepper
Instructions
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 chestnuts have absorbed most of the liquid.
Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
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