Yield
Makes 4 servings (2 cups)

Serve over roasted pork or your favorite steak.

How to Make It

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.

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