How to Cook Everything Christmas by Mark Bittman

Author:Mark Bittman
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-10-21T16:00:00+00:00

Glazed Chestnuts

MAKES: 4 servings

TIME: About 1 hour

Chestnuts are synonymous with Christmastime, so show that holiday spirit with this wonderful way to prepare them whole. They’ll be glazed beautifully with the butter or oil and reduced stock. And the richer the stock, the better the dish.

1 pound chestnuts, flat side cut (see illustrations)

4 tablespoons (1⁄2 stick) butter or extra virgin olive oil

2 shallots or 1 small onion, minced

1⁄2 cup dry white wine, optional

1 cup stock

2 sprigs fresh thyme

Salt and freshly ground black pepper

Put the chestnuts in a pot with lightly salted water to cover and bring to a boil. Turn off the heat after 3 or 4 minutes. Remove a few chestnuts from the water at a time and use a sharp knife to cut off the outer shell and inner skin.

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 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.

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