Braised chestnuts work well alongside a meat dish, and just as well as a main with polenta or brown rice. If you wish to make it as a puree or dip, consider adding a carrot to brighten the color and cook it until the chestnuts are falling apart tender.
Ingredients:
Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, 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.
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