Wolfgang Puck Cookbook Wolfgang Puck Cookbook
Braised Chestnuts
Makes 6 servings
Ingredients
2 pounds of chestnuts
1/2 cup onion, finely chopped
1 cup of port wine
thyme
3 cups of chicken stock
2 tablespoons of oil
2 tablespoons of butter
salt and pepper
Preparation
  1. Heat a heavy saucepan.
  2. Add the oil, butter, and chopped onions.
  3. When onions turn slightly brown, deglaze with port wine.
  4. Add thyme, chestnuts, chicken stock, and a little salt and pepper.
  5. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
  6. Serve as whole braised chestnuts or pass through a potato ricer to make a wonderful chestnut purée.


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