Braised Chestnuts


(1 vote) 5 1

This recipe is a wonderful addition to the fall menu. This can be served as a side dish or as an elegant hors d'oeuvre with a glass of wine or a cocktail.

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  • 2 lbs. Delmarvelous chestnuts - whole shelled
  • 1/2 C. onion, finely chopped (you can use any onion, Vidalia is a good choice)
  • 1 C. port wine
  • thyme ( I use fresh or fresh dried--not ground)
  • 3 C. chicken stock
  • 2 Tbs. oil
  • 2 Tbs. butter
  • salt and pepper to taste

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Heat a heavy saucepan, and add the oil, butter and chopped onions. When onions turn slightly brown, glaze 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. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

Yield: 6 servings 

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