Braised Chestnuts


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
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  1. 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.


No comments yet.

Leave a Reply