PORT-BRAISED CHESTNUTS
Serves 8
4 tablespoons vegetable oil
4 tablespoons unsalted butter
1 cup finely chopped onion
2 cups Port
4 pounds roasted, peeled chestnuts
6 cups homemade or store-bought organic chicken broth
1 tablespoon chopped fresh thyme leaves
Salt
Freshly ground black pepper
Heat a large heavy saucepan over medium-high heat. Add the oil, butter
and onion. When the onion begins to brown, add the Port and stir and
scrape with a wooden spoon to deglaze the pan.
Add the chestnuts, broth, thyme, and a little salt and pepper. Cover,
reduce the heat to maintain a simmer, and cook until the chestnuts are
tender and have absorbed most of the liquid, about 1 hour.
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