This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
Heat a heavy saucepan over medium high heat.
Add the oil, butter, and chopped onions. When the onions start to brown, deglaze by adding the port wine and allowing it to reduce some.
Add the thyme, the chestnuts, the chicken broth, and some salt and pepper to taste. Cover and cook until the chestnuts are tender and have absorbed most of the liquid.
These are excellent served whole, but can also be pureed.