Pan-Roasted Chestnuts Recipe

• 1 pound whole chestnuts (about 3 cups)
• 1 cup water, plus more as needed

1. Using a sharp knife, cut an X about 1 inch long in the shell of each chestnut (the flat side is easiest).
2. Place the chestnuts in a large straight-sided skillet with a tightfitting lid so that they sit in an even layer with wiggle room.
3. Add the water, place the pan over high heat, and bring to a boil.
4. Boil, shaking the pan often, until the water has evaporated, about 5 minutes.
5. (If the shells do not open, add a little more water and continue to steam until they do.)
6. Once the shells open, reduce the heat to low and cook the chestnuts, covered, in the dry pan, shaking the pan occasionally so they dont burn, until the shells are toasted and the meat is tender, about 20 minutes more.
7. Peel when cool enough to handle.

chestnuts, water

Taken from www.chowhound.com/recipes/pan-roasted-chestnuts-29295 (may not work)