Wolfgang Puck's Braised Chestnuts
- 2 lb Chestnuts
- 1/2 c Onion; finely chopped
- 1 c Port wine
- Thyme
- 3 c Chicken stock
- 2 tb Oil
- 2 tb Butter
- Salt and pepper
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" on Mar 22,
1998
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"
1998
