Instructions: Heat a heavy saucepan. Add the oil, butter, and chopped unions. 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.

This recipe yields 6 servings.

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