Instructions: Braise chestnuts by bringing 1 cup of chicken broth and 2 tablespoons of butter to a boil in a saucepan with the chestnuts. Reduce heat, cover and simmer for 20-30 minutes or until chestnuts are tender but not mushy.

Trim and wash Brussels sprouts and steam or blanch until tender. Melt remaining butter in a large saucepan, add sprouts and chestnuts, and heat through. Season with salt and freshly ground pepper.

Note: To peel chestnuts, cut an X in the flat side of each one, being sure to pierce the inner skin as well as the shell. Boil in large pot of salted water 5 to 10 minutes. Keep in warm water while peeling. Peel away outer shells and inner skin, using a small paring knife if necessary.

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