pat's Recipe

Braised Chestnuts

Category: Nuts

2 lbs. Delmarvelous chestnuts - whole shelled
1/2 Cup onion, finely chopped (you can use any onion, Vidalia is a good choice)
1 Cup port wine
thyme ( I use fresh or fresh dried--not ground)
3 Cup chicken stock
2 Tablespoons oil
2 Tablespoons butter
salt and pepper to taste

Directions
Heat a heavy saucepan, and add the oil, butter and chopped onions. When onions turn slightly brown, glaze 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. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.



Yield: 6 servings