Nutritional information for fresh chestnuts
Zane's Braised Chestnuts
With a sharp knife, make a small X-shaped incision through the shell on the bottom of each chestnut. Cook in boiling water for 3–4 min. To peel, remove only 3 or 4 chestnuts from the water at a time to keep them warm, soft and workable. Over medium heat, melt 2 tablespoons butter in a large sauté pan. Add chestnuts and onion, brown lightly in butter. Add chicken stock, thyme and garlic; bring to a boil. Transfer pan to a pre-heated 400 degree F oven and bake uncovered, stirring frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20–25 minutes. When tender, add the sugar. Correct the seasonings.