Whole Braised Chestnuts
|Peeled chestnuts||3 Cup (48 tbs) (About 1 Pound Whole Raw Or 35 Chestnuts)|
|Chicken consomme||1 Cup (16 tbs)|
|Red wine/White wine / sherry / water||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Place chestnuts in heavy saucepan or casserole.
Cover with consomme to the depth of 1/2 inch.
Mix cornstarch and wine to a smooth paste.
Pour over chestnuts.
Add salt and pepper to taste and dot with butter.
Simmer, covered, over lowest possible heat for 50 minutes, or until chestnuts are tender.
Serve as separate dish or mix with braised red cabbage or Brussels sprouts.