Under the spreading chestnut tree, the village smithy’s wife cooked up a batch of delicious Braised Chestnuts for their holiday table. Seriously tasty!
Braised Chestnuts

Braised Chestnuts
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: British
Serves: 6
  • 1 kg (2 1/5 pounds) chestnuts
  • 1 small yellow or cooking onion
  • 2 cloves, whole
  • 1 stick of celery
  • 500 ml (2 Cups) brown stock (beef, veal, duck or turkey)
  • 1 bay leaf
  • 1 blade of mace
  • salt
  • a pinch of Cayenne pepper
  • 2 teaspoons meat glaze, if available (demi-glace)
For the Garnish:
  • fleurons of puff pastry
  1. Peel the chestnuts.
  2. Skin the onion and press the cloves into it.
  3. Wash or wipe the celery and chop it roughly.
  4. Bring the stock to the boil, add the chestnuts, onion, celery, bay leaf and mace, season with salt, and add the Cayenne pepper.
  5. Cover and simmer for about 30 minutes or until the chestnuts are tender.
  6. Strain the chestnuts, reserving the cooking liquor, and keep hot.
  7. Return the liquor to the pan, add the meat glaze if available, and boil the liquor rapidly until it is reduced to a thin glaze.
  8. Pour it over the chestnuts and garnish with fleurons of puff pastry.

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