Braised Chestnuts

• 2 tablespoons oil
• 2 tablespoons butter
• 1/2 cup onion, finely chopped
• 1 cup Port wine
• Thyme leaves, chopped
• 2 pounds chestnuts
• 3 cups chicken stock
• Salt and pepper

1. Heat a large heavy saucepan.
2. Add the oil, butter, and chopped onions.
3. When onions turn slightly brown, deglaze with port wine.
4. Add thyme, chestnuts, chicken stock, and a little salt and pepper.
5. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
6. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

oil, butter, onion, wine, thyme, chestnuts, chicken stock, salt

Taken from www.foodnetwork.com/recipes/braised-chestnuts-recipe.html (may not work)