Best Braised Chestnuts Recipes

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BRAISED CHESTNUTS



Braised Chestnuts image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS



Braised Brussels Sprouts, Pearl Onions and Chestnuts image

Categories     Nut     Onion     Vegetable     Side     Braise     Christmas     Winter     Chestnut     Brussels Sprout     Bon Appétit

Yield Serves 12

Number Of Ingredients 7

1/4 cup (1/2 stick) butter
2 pounds pearl onions, blanched 1 minute in boiling water, peeled
1 1/2 cups turkey broth or canned chicken broth
2 bay leaves
2 pounds fresh Brussels sprouts, trimmed or 2 pounds frozen
16 ounces whole roasted chestnuts, in jars
Salt and pepper

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
  • Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
  • Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.

BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS



Braised Brisket With Pomegranate Juice, Chestnuts and Turnips image

Provided by Joan Nathan

Categories     dinner, main course

Time 5h

Yield 8 servings

Number Of Ingredients 17

1 brisket, about 4 to 5 pounds, with thin layer of fat
2 1/2 tablespoons coarse salt, plus more as needed
3 tablespoons finely ground coffee
1 teaspoon ground cardamom
1 to 2 tablespoons vegetable oil, if needed
2 onions, peeled and diced
2 large carrots, peeled and diced
1 bulb garlic, peeled and halved
1 pound (3 to 4 medium) turnips, peeled and quartered
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon ground turmeric
1 fresh licorice root available in Middle Eastern markets or 1 licorice tea bag available at health food stores and some supermarkets
4 cups pomegranate juice
1 cup peeled chestnuts roasted, frozen or vacuum-packed
1/2 cup chopped dill
1 cup chopped flat-leaf parsley

Steps:

  • Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket. Cover lightly with foil and refrigerate for two days.
  • Preheat a broiler. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes. Remove, transfer brisket to a platter and turn oven to 300 degrees.
  • Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 cup fat; if needed, add vegetable oil. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt. Sauté until lightly browned, about 10 minutes. Add turnips, cumin, black pepper and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
  • Add licorice or licorice tea bag, and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
  • Cover the pan tightly and place on the middle rack in the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
  • Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat just until steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce.

Nutrition Facts : @context http, Calories 891, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 23 grams, Sodium 1221 milligrams, Sugar 20 grams, TransFat 0 grams

BRAISED CHICKEN WITH SMOKED HAM, CHESTNUTS, AND GINGER



Braised Chicken with Smoked Ham, Chestnuts, and Ginger image

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Provided by Andrea Reusing

Categories     Chicken     Ginger     Braise     Marinate     Dinner     Lunar New Year     Ham     Chestnut     Party     Gourmet     Dairy Free     Peanut Free

Yield Makes 8 servings

Number Of Ingredients 28

For marinated chicken:
2 3/4 cups water
12 dried Chinese black mushrooms
1/2 teaspoon white pepper
2 teaspoons kosher salt, divided
1 tablespoon soy sauce
2 teaspoon sugar
1 cup sliced peeled ginger
1/4 cup Shaoxing wine or dry Oloroso Sherry
1/4 cup dry white wine
2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)
For cooking chicken and sauce:
2 3/4 cups water
2 tablespoons corn oil
1 tablespoon plus 2 teaspoon kosher salt, divided
1/4 cup finely julienned peeled ginger
1/2 cup dry white wine
3/4 cup Shaoxing wine or dry Oloroso Sherry
3/4 cup dry Oloroso Sherry
2 1/2 cups reduced-sodium chicken broth
1 1/2 cups plus 2 tablespoon cold water, divided
3 1/2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon white pepper
2 tablespoons cornstarch
7 to 8 ounces bottled roasted chestnuts
1/4 pound thinly sliced country ham or speck
Accompaniment: steamed jasmine rice

Steps:

  • Marinate chicken 1 day ahead:
  • Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.
  • Brown chicken in 3 batches and make sauce:
  • Remove chicken from marinade and pat dry (discard marinade).
  • Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.
  • Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.
  • Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.
  • Braise chicken:
  • Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.
  • Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.

BRAISED RED CABBAGE WITH CHESTNUTS, BACON AND APPLES



Braised Red Cabbage With Chestnuts, Bacon and Apples image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 11

1 pound chestnuts
1 head red cabbage
1/4 pound lean, unsliced bacon
1 medium onion
2 greening or Granny Smith apples
1/2 teaspoon freshly ground black pepper
3 bay leaves
1 clove garlic, crushed
1/2 cup full-bodied red wine (cabernet sauvignon is a good choice)
2 1/2 cups beef stock
2 tablespoons butter

Steps:

  • Preheat oven to 325 degrees.
  • Bring a saucepan of water to the boil. Score the chestnuts and drop them into the boiling water. Let simmer 2 minutes. Turn off heat and leave chestnuts in the water. Extract 2 or 3 at a time and peel them, carefully removing the inner skin that clings to the nutmeats. If the process becomes too difficult, bring the water to the boil again to help loosen the skins. When all the chestnuts are peeled, set aside.
  • Cut the cabbage in quarters, remove any wilted leaves, cut out the core and slice each quarter approximately 1/4 inch thick. Set aside.
  • Remove rind from bacon. Cut into lardons and fry gently until the bacon bits are brown and crisp. Drain the bacon bits and set aside.
  • Chop the onion coarsely and saute in the bacon fat until it starts to brown. Set aside.
  • Peel and core the apples and cut into chunks.
  • In a medium-sized casserole dish, arrange the cabbage, bacon, onion, apples and chestnuts. Bury the bay leaves and the crushed clove of garlic in the center. Sprinkle with freshly ground pepper. Add the wine.
  • Bring the broth to a boil in a separate saucepan and pour broth over the cabbage mixture. Cover the dish with aluminum foil and place in preheated oven. Bake for 1 hour. Remove foil and if there is still a lot of liquid in the dish, raise heat to 400 degrees. Continue baking for another 30 minutes until the top starts to brown. Remove the bay leaves. Serve immediately.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 13 grams, TransFat 0 grams

BRAISED CHICKEN WITH GINGER AND CHESTNUTS



Braised Chicken With Ginger and Chestnuts image

Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate the kind of Chinese food they serve in restaurants." But she came to love her mother's family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything - the sweet and the sour.

Provided by Molly O'Neill

Categories     dinner, main course

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup whole chestnuts, either dried or blanched and frozen
2 tablespoons vegetable oil
1 1-inch piece of fresh ginger, peeled and cut into thin discs
2 scallions, each cut into 4 pieces
1 3 1/2- to 4-pound chicken, cut into 10 pieces
5 tablespoons dark soy sauce
1/2 cup dry sherry
2 tablespoons brown sugar
1/4 teaspoon salt, plus additional to taste
1 1/4 cups water
1 whole star anise
Freshly ground black pepper to taste

Steps:

  • If using dried chestnuts, soften for 4 hours in warm water and then simmer until tender, about 10 minutes. Drain, cool and set aside. If using frozen, blanch for 3 minutes, drain, cool and set aside.
  • In a wok or heavy-bottomed casserole, warm the oil over high heat. When sizzling, add the ginger and scallions and cook for 2 minutes. Add the chicken and stir to make sure that each piece is cooked until consistently golden.
  • Add the soy sauce, the sherry, the sugar, and the salt and toss chicken pieces to coat evenly, for 2 minutes. Add the water, the star anise and the softened chestnuts. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Taste, adjust seasoning with salt and black pepper and serve immediately.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 919 milligrams, Sugar 3 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

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 ENDIVE WITH CHESTNUTS IN BROWN BUTTER



Braised Endive with Chestnuts in Brown Butter image

Provided by Marc Murphy

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

6 tablespoons unsalted butter
10 heads endive, halved
One 14.8-ounce jar cooked and peeled chestnuts
1 bunch fresh sage
2 tablespoons sherry vinegar
Salt and pepper

Steps:

  • Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
  • Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.

BRAISED ONIONS AND CHESTNUTS



Braised Onions and Chestnuts image

Provided by Marian Burros

Categories     side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 7

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 PHEASANT WITH CHESTNUTS



Braised Pheasant With Chestnuts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

1 cup stock made from pheasant neck and gizzard
1 onion
1 carrot
Celery stalk and leaves
thyme
bay leaf
Coarse salt and freshly ground pepper
1 tablespoon butter
2 carrots
4 shallots
1/2 pound small white turnips
1 tablespoon flour
1 2-2 1/2 pound pheasant, larded under the skin
1/2 pound chestnuts
1/2 cup red wine pheasant liver

Steps:

  • Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
  • Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
  • Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
  • Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
  • Arrange the vegetables and sauce around the pheasant and serve hot.

BRAISED CHESTNUTS AND BRUSSELS SPROUTS



Braised Chestnuts and Brussels Sprouts image

Make and share this Braised Chestnuts and Brussels Sprouts recipe from Food.com.

Provided by Abe ray

Categories     Vegetable

Time 32m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb chestnuts
1 lb Brussels sprout
2 quarts water
2 tablespoons salt
1 cup chicken broth or 1 cup vegetable broth

Steps:

  • put a large pot of water to boil the chestnuts.
  • cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
  • boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
  • whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
  • trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
  • put 2 quarts of water and the salt in a large saucepan & bring to a boil.
  • add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
  • drain the sprouts & rinse in cold water to halt the cooking proccess.
  • put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
  • when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
  • serve warm.

Nutrition Facts : Calories 182.2, Fat 1.6, SaturatedFat 0.3, Sodium 2476.8, Carbohydrate 39, Fiber 2, Sugar 1.4, Protein 4

CHINESE BRAISED CHICKEN AND CHESTNUTS



Chinese Braised Chicken and Chestnuts image

From one of my Chinese cookbooks. It's in Chinese, so some measurements are a little general. It's pretty simple, and what can be better than chicken and ginger on a cold day?

Provided by Nolita_Food

Categories     Stew

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 chicken, cut into chunks
300 g chestnuts
2 stalks green onions
2 slices ginger (1/4" each)
2 1/2 tablespoons dark soy sauce
1 tablespoon chinese white rice wine
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup water

Steps:

  • Boil chestnuts, remove skins.
  • Saute onions and ginger in oil, add chicken.
  • Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
  • Add chestnuts, continue to braise until done.

Nutrition Facts : Calories 848.6, Fat 38.8, SaturatedFat 10.6, Cholesterol 172.5, Sodium 2007.1, Carbohydrate 72.1, Fiber 0.6, Sugar 3.9, Protein 47.9

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