Zane’s Braised Chestnuts

• 1/2 pound fresh chestnuts
• 2 tablespoons unsalted butter
• 1/2 cup chicken stock
• 3 sprigs fresh thyme
• 1/2 onions, slivered
• 1 teaspoon sugar
• sea salt
• fresh ground pepper

With a sharp knife, make a small X-shaped incision through the shell on the bottom of each chestnut. Cook in boiling water for 3–4 min. To peel, remove only 3 or 4 chestnuts from the water at a time to keep them warm, soft and workable. Over medium heat, melt 2 tablespoons butter in a large sauté pan. Add chestnuts and onion, brown lightly in butter. Add chicken stock, thyme and garlic; bring to a boil. Transfer pan to a pre-heated 400 degree F oven and bake uncovered, stirring frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20–25 minutes. When tender, add the sugar. Correct the seasonings.

Chef Zane
City Club
213 South Grand Ave.
Lansing, MI 48933–1805