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Thanksgiving: Braised Chestnuts with Madeira Cream Sauce

Source of Recipe

From "Williams-Sonoma: Thanksgiving" by Chuck Williams


Recipe Introduction

"To prepare fresh chestnuts, with a sharp knife, score a shallow X across the flat side of each chestnut, cutting all the way through to the meat. Soak in cold water to cover for 15 minutes, drain, and spread out on a baking sheet in a single layer. Roast in a preheated 400-degree oven, stirring once or twice, until the peels have curled open along the cut marks and the nuts give slightly when pressed, 10 to 12 minutes. Cool slightly, then remove the outer and inner peels."

List of Ingredients

â—¦ ½ cup unsalted butter
â—¦ 1 ½ pounds shiitake mushrooms, brushed clean, stems removed, and caps quartered
â—¦ Salt and freshly ground pepper
â—¦ 1 pound carrots, peeled and cut on the diagonal into 1-inch pieces
â—¦ â…“ cup minced shallot
â—¦ 1 ¼ cups chicken stock or low-sodium canned chicken broth
â—¦ ¾ cup plus 2 tablespoons medium-dry Madeira wine
â—¦ 4 teaspoons cornstarch
â—¦ ¼ cup heavy cream
â—¦ 1 ½ pounds fresh chestnuts, roasted and peeled , or 3 cups purchased steamed chestnuts


Recipe

In a large frying pan over medium-high heat, melt half the butter. Add the mushrooms and ½ teaspoon salt, cover, and cook, stirring once or twice, until the mushrooms are tender and lightly browned, about 7 minutes. Transfer to a bowl and set aside.

Return the frying pan to medium heat and add the remaining butter. When it has melted, add the carrots, cover, and cook, stirring once or twice, and not allowing the butter to brown, for 15 minutes. Add the shallot, cover, and cook for 5 minutes. Add the stock, the ¾ cup Madeira, and the mushrooms. Bring to a simmer and cook, uncovered, stirring once or twice, until the carrots are almost tender, about 12 minutes.

In a small bowl, stir the 2 tablespoons Madeira into the cornstarch to make a slurry. Add the slurry and the cream to the frying pan. Scatter the chestnuts over the mushrooms and carrots. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Season the sauce generously with pepper. Taste and adjust the seasoning with salt.

Fold the chestnuts into the sauce, breaking them up as little as possible. Transfer to a warmed bowl and serve immediately.

Makes 8 to 10 servings