| 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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”