0.0 – 0 reviews • Beans and Legumes
| Total: |
30 min |
| Prep: |
5 min |
| Cook: |
25 min |
| Yield: |
6 servings |
Ingredients
- 2 tablespoons oil
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1 cup Port wine
- Thyme leaves, chopped
- 2 pounds chestnuts
- 3 cups chicken stock
- Salt and pepper
Instructions
- Heat a large 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 the chestnuts have absorbed most of the liquid.
- Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
453 |
| Total Fat |
12 g |
| Saturated Fat |
4 g |
| Carbohydrates |
76 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
6 g |
| Cholesterol |
14 mg |
| Sodium |
733 mg |
