| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Good, Morning, America | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <abprice@wf.net> on Mar 22, 1998
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