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
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98
Recipe by: Wolfgang Puck
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998