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| Wolfgang Pucks Braised Chestnuts
Categories: Wine, Braised, Chicken, Chestnuts, Port Wine
2 pounds of Chestnuts
1/2 cup of Onion, finely chopped
1 cup of Port wine
Thyme
3 cups of Chicken stock
2 tablespoons of oil
2 tablespoons of butter
Salt and pepper
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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@wf.net" <abprice@wf.net> on Mar 22, 1998 |
