Ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1/2 cup onion, finely chopped
• 1 cup Port wine
• Thyme leaves, chopped
• 2 pounds chestnuts
• 3 cups chicken stock
• Salt and pepper

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Instructions

1. Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze 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.
2. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.