Preparation Time: 10 Minutes
Unattended Cooking Time: 20 Minutes
Make Ahead: 1 to 24 Hours
1 1/2 tablespoons unsalted butter
3 shallots, minced
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1/2 cup chicken broth
1 pound prepared whole chestnuts, vacuum-packed in jar
1/4 cup minced fresh parsley
In 3-quart saucepan, melt butter and cook shallots until soft, for 2 to 3 minutes. Add seasonings, broth, and chestnuts. Cover, and simmer about 20 minutes.
If made ahead, gently reheat. Garnish with parsley just before serving.
Featured in “Quick Cuisine: Game Point” Domain, November/December 1989