Braised Chestnuts

Serve over roasted pork or your favorite steak.

2 tablespoons butter or margarine

1 medium onion, finely chopped

1 cup dry red wine or port

3 cups chicken broth

1 pound whole chestnuts, shelled (about 3 cups nut meat)

1 tablespoon chopped fresh thyme

1/8 teaspoon salt

1/4 teaspoon pepper

MELT butter in a Dutch oven over medium heat; add onion, and sautee 10 minutes or until tender and slight­ly browned. Add wine, and bring to a boil; cook, stir­ring occasionally, 1 minute. Add broth and remaining ingredients; reduce heat to medium-low, cover, and simmer 1 hour or until chestnuts are tender and liquid is almost absorbed.