2 lbs Delmarvelous chestnuts, whole shelled
3 cups chicken stock
1 cup port wine
½ cup onion, finely chopped (you can use any onion, Vidalia is a good choice)
thyme, fresh or fresh dried–not ground
2 tbsp oil
2 tbsp butter
salt
pepper , to taste
Heat a heavy saucepan, and add the oil, butter, and chopped onions.
When onions turn slightly brown, glaze 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.
This will take an hour or so.
Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.
Sugar: 6g
:
Calcium: 39mg
Calories: 488kcal
Carbohydrates: 78g
Cholesterol: 4mg
Fat: 12g
Fiber: 1g
Iron: 2mg
Potassium: 914mg
Protein: 6g
Saturated Fat: 2g
Sodium: 225mg
Vitamin A: 216IU
Vitamin C: 62mg
