Glazed Chestnuts

A really wonderful way to prepare whole chestnuts— they’ll have a beautiful glaze over them from the butter or oil and reduced stock. And the richer the stock, the better the dish.

4 tablespoons butter or extra virgin olive oil

2 shallots or 1 small onion, minced

1/2 cup dry white wine (optional)

1 pound chestnuts, grilled or roasted and peeled (see recipe
)

1 cup any stock

2 sprigs fresh thyme

Salt and freshly ground black pepper

• Put half the butter or oil in a large skillet with a lid over medium-high heat. When the butter is melted or the oil is hot, add the shallots and cook until translucent, 3 to 5 minutes. Add the wine if you’re using it and cook until almost gone, about 3 minutes. Add the chestnuts, stock, and thyme and sprinkle with a bit of salt and pepper.
• Turn the heat down to medium, cover, and cook, undisturbed, until the chestnuts are nearly tender, about 5 minutes.
• Uncover the skillet, raise the heat back to medium-high, and add the remaining butter or oil.
• Cook, stirring occasionally, until any remaining liquid evaporates and the chestnuts are fully tender, another 5 to 10 minutes. Discard the thyme sprigs, adjust the seasoning, and serve.

Port-Glazed Chestnuts.
• Tawny and ruby port are both delicious; ruby port will yield sweeter and more rubycolored results: Substitute 1 cup port for the wine and half of the stock.

Balsamic-Glazed Chestnuts
• .Substitute 1 cup balsamic vinegar for the wine and half of the stock.

Creamy Glazed Chestnuts.
• Add 1/2 cup cream once the liquid has evaporated; let it boil for a couple of minutes and thicken slightly. Proceed with the recipe.
  • MAKES: 4 servings
  • TIME: 25 minutes with prepared chestnuts