Braised Chestnut and Pearl Onion Confit

Braised Chestnut and Pearl Onion Confit
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  • 3 tablespoons dry white wine
  • ½ cup chicken broth
  • 2 cups roasted, shelled, and skinned chestnuts
  • 2 large shallots
  • 1 sprig fresh thyme
  • 6 tablespoons unsalted butter
  • 10 ounces pearl onions (preferably red)
  • + 1 more ingredients
    • 2 large celery ribs

Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel. Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a b...

View full recipe at Epicurious


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