Braised Chestnuts Recipes

BRAISED ONIONS AND CHESTNUTS

Braised Onions and Chestnuts image

Provided by Marian Burros

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound chestnuts
2 pounds small white onions
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons corn oil
2 tablespoons glace de viande, or 1/2 cup well-flavored meat stock, reduced to 2 tablespoons
1 cup red wine
Freshly ground black pepper to taste

Steps:

With a sharp knife, cut a cross in the rounded side of each chestnut. Bring a large pan of water to a boil. Immerse chestnuts, and let boil for about 3 minutes. Turn off heat, but leave chestnuts in hot water. Extract them one at a time, and remove shell and inner lining that clings to the meat. If necessary, return nuts to hot water, and boil another minute or two. When all chestnuts have been peeled, set them aside.
Cut off onion tops. Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking. Peel onions.
In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil. When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
Add chestnuts to onions and mix well. Add glace de viande, wine and black pepper. When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven. Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape. There should be a small amount of syrupy liquid in the bottom of the pan. If there is too much, place over medium-high heat for a few minutes to reduce. Serve immediately.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED CHESTNUTS, APPLES & BRUSSELS SPROUTS

Braised chestnuts, apples & Brussels sprouts image

Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist

Provided by Raymond Blanc

Categories Side dish

Time 1h5m

Number Of Ingredients 8

Ingredients

50g unsalted butter
400g raw peeled chestnut (or frozen raw peeled chestnuts, defrosted)
1 celery stick , cut into 1cm/1/2in slices
1 Braeburn apple (about 100g/4oz), skin on, cored and cut into 8 segments
100ml water (or light chicken stock)
2 tsp golden caster sugar
1 tbsp lemon juice
400g Brussels sprouts

Steps:

Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.

Nutrition Facts : Calories 234 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

BRAISED CHESTNUT CHICKEN

Braised Chestnut Chicken image

Provided by Mark Bittman

Categories main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup (about 1/2 ounce) dried shiitake mushrooms
Peanut oil or neutral oil like grapeseed or corn oil, as needed
12 to 16 large chestnuts
4 scallions, trimmed and chopped
1 2-inch piece fresh ginger, peeled and minced
2 to 3 pounds bone-in chicken thighs and drumsticks
1/4 cup soy sauce
White rice for serving

Steps:

Put mushrooms in a bowl, and cover with boiling water. Pour 1/16 inch of oil in a large deep skillet or casserole, preferably nonstick, and place over medium heat. Cut an "X" in flat side of each chestnut, and add them to oil. Cook, shaking pan occasionally, until skins loosen, 5 to 10 minutes. Remove with a slotted spoon to a plate lined with paper towels; when cool, peel.
While chestnuts cool, drain all but about 2 tablespoons oil from skillet. With heat on medium, add scallions and ginger and cook, stirring once or twice, for about 30 seconds. Reserve about 1/2 cup of mushroom soaking liquid, then drain mushrooms and add to pan. Cook, stirring occasionally, until lightly brown, about 2 minutes. Remove mixture with a slotted spoon, and reserve.
Put chicken pieces in skillet skin-side down. Brown well on all sides, then add mushroom mixture to pan, along with soy sauce, mushroom-soaking liquid and chestnuts. Stir well, cover, and turn heat to low. Simmer for 20 to 30 minutes, adding water if mixture dries out; dish is done when chicken and chestnuts are tender and sauce is thickened slightly. Serve hot, with rice.

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