TABELIAAUTHENTIC RECIPE
Marrons BraisésBraised Chestnuts
Chestnuts are gently braised with stock and butter, keeping their shape and floury texture. This is an autumn and winter accompaniment for the juices of meat dishes, rather than a sweet dessert.
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Ingredients (2 servings)
- Whole cooked unsweetened chestnutsDo not use chestnuts candied in syrup or sweetened roasted chestnuts250 g
- Unsalted chicken stockIf using concentrate, this is the amount after diluting according to the instructions200 ml
- Unsalted butter20 g
- Thyme1 piece
- Bay leaf1 piece
- Salt1 g
- Black peppera little
- Flat-leaf parsley2 g
Method
Arrange the chestnuts and herbs in the pot
- 1 Take 250 g peeled chestnuts out of their packaging and remove any adhering inner skin.
- 2 Pick and finely chop the leaves from 2 g flat-leaf parsley.
- 3 Arrange the chestnuts in a single layer in a heavy pot 18 cm in diameter. Add 200 ml chicken stock, 20 g butter, 1 thyme sprig, 1 bay leaf and 1 g salt.
Ready when
Proceed when the chestnuts do not overlap and the stock comes about halfway up them.
Let the chestnuts absorb the stock
- 1 Place the pot over medium heat. Once boiling, reduce the heat to low and leave the lid slightly ajar.
- 2 Simmer gently for 15–20 minutes. Shake the pot once during cooking to distribute the juices over the chestnuts.
Ready when
Proceed when the chestnuts are warm through, soft when pressed lightly and still intact.
Caution
Stirring vigorously with a spatula will break them.
Glaze lightly and serve
- 1 Remove the thyme and bay leaf.
- 2 Uncover and reduce the juices over medium heat for 3–5 minutes, shaking the pot.
- 3 Add 0.2 g black pepper. Transfer the chestnuts and glossy juices to a warm serving dish and scatter with 2 g chopped parsley.
Ready when
They are ready when the thin layer of juices remaining in the pan coats the chestnuts and they have a moist sheen.
About this dish
French chestnut cookery includes warm accompaniments for meat as well as sweets, and these savory dishes remain part of the culinary repertoire. At autumn and winter tables, marrons braisés support roasted poultry and similar dishes.
For a meal shared with family, they can be enjoyed in small individual dishes or alongside the main course on a large platter. This version uses unsweetened cooked chestnuts.
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