Serve this hearty creation alongside a roast loin of pork and a green vegetable such as sauteed Swiss chard. Add chicken broth and/or white wine to make it saucier.
Servings: 6 - 8 side-dish
- 2 tablespoons olive oil
- 2 medium onion coarsely chopped (at least 2 cups)
- 1/4 cup dry white wine, plus more as needed
- 1/2 cup no-salt-added chicken broth, plus more as needed
- 1 pound cooked chestnuts, cut into quarters (see NOTE)
- 6 crisp, firm apples, such as Gala, Jonagold or Honeycrisp, cored and cut into eighths
- 1/2 to 1 cup raisins
- Freshly ground black pepper
Heat the oil in a large skillet over medium heat until the oil shimmers. Add the onions and cook for about 20 minutes, stirring occasionally, until they start to brown. Add a good splash of the wine and/or broth and stir to dislodge any onions that may be stuck to the bottom of the skillet, then add the chestnut pieces, apples and raisins (to taste); stir to combine, then cook for 5 to 10 minutes, until the apples start to soften and the onions become golden.
Stir in the 1/4 cup of wine and the 1/2 cup of broth; cook for a few minutes, until the mixture is just beginning to bubble at the edges and has loosened a bit.
Season with salt and pepper to taste. If you'd like a looser consistency, add wine and/or broth as needed. Transfer to a warmed serving bowl, to be passed at the table.
NOTE: To prepare fresh chestnuts for baking, boiling or microwaving, use a small serrated knife to score an X in the flat side of the chestnut. The fresher the chestnuts, the easier they will be to cut.
Roast chestnuts at 350 degrees. When the cut chestnut shells curl at the edges (after about 45 minutes), the chestnuts are done. If that does not happen, roast for an extra 15 minutes. The shells should come off easily.
To boil the chestnuts, place them in a saucepan filled with boiling water. Cook over medium-high heat for about 20 minutes. They are done when a knife inserted into the scored X easily dislodges the shell.
To microwave, place the scored chestnuts on a paper towel. Microwave on HIGH for about 3 minutes. Check for doneness by inserted a knife into the scored X area; the shell should dislodge easily.
Based on a recipe from the Haute-Savoie region of France.
Tested by Anne Glusker.
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