The only way to describe this dish is rich and unctuous! The depth of flavour from the reduced wine and redcurrant jelly sauce makes it perfect winter fare, and when served with mashed potatoes or root vegetables is the definition of ‘comfort food’!
Chestnuts and Shallots braised in Red Wine
- Prep Time
- Cook Time
- 600g Shallots, peeled
- 2 bay leaves
- 4 twigs of fresh thyme
- 1//2 bottle red wine
- 200ml vegetable stock
- 1 tblsp. redcurrant jelly
- salt and pepper
- 2 tbsp. olive oil
- 100g whole cooked chestnuts
- Heat the oil in a large saucepan and add the peeled shallots. Saute for 5 minutes, gently turning in the pan to brown evenly.
- Add the wine, stock, herbs,redcurrant jelly and chestnuts. Bring to the boil, lower the heat and simmer for about 50 - 60 minutes, until the liquid is reduced by half.
- The onions should be soft and silky and the sauce rich and full of flavour.
- Remove the bay leaves and thyme before serving.
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..