Braised Chestnuts

Southern Living
Serve over roasted pork or your favorite steak.
Makes 4 servings (2 cups)


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2 tablespoons butter or margarine
1 medium onion, finely chopped
1 cup dry red wine or port
3 cups chicken broth
1 pound whole chestnuts, shelled (about 2 1/2 to 3 cups nut meat)
1 tablespoon chopped fresh thyme
1/8 teaspoon salt
1/4 teaspoon pepper


Melt butter in a Dutch oven over medium heat; add onion, and sauté 10 minutes or until tender and slightly browned. Add wine, and bring to a boil; cook, stirring occasionally, 1 minute. Add broth and remaining ingredients; reduce heat to medium-low, cover, and simmer 1 hour or until chestnuts are tender and liquid is almost absorbed.

Created date

October 2003