Ingredients
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
Preparation
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.
