Glazed Chestnuts with Haricots Verts

• 1/3 cup finely chopped shallot
• 1/2 stick (1/4 cup) unsalted butter
• 1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups)
• 1/2 cup chicken broth
• 1/4 cup Sortilege maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
• 2 lb haricots verts or other thin green beans, trimmed

1. Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes.
2. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes.
3. Season with salt and pepper, then remove from heat and keep warm.
4. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes.
5. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking.
6. Drain well.
7. Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned.
8. Add beans and toss until heated through, about 2 minutes.
9. Season with salt and pepper.
10. Serve beans topped with chestnuts.
11. *Available at some supermarkets and specialty foods shops.
12. **Available at Laird & Co. (877-438-5247).

shallot, butter, chestnuts, chicken broth, maple, haricots verts

Taken from www.epicurious.com/recipes/food/views/glazed-chestnuts-with-haricots-verts-108894 (may not work)