Wolfgang puck's braised chestnuts

1 Servings

Ingredients

Quantity Ingredient
2 pounds Chestnuts
½ cup Onion; finely chopped
1 cup Port wine
Thyme
3 cups Chicken stock
2 tablespoons Oil
2 tablespoons Butter
Salt and pepper

Directions

1. Heat heavy saucepan.

2. 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.

Yield: 6 servings

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Recipe by: Wolfgang Puck

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998

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