BRAISED CHESTNUT AND PEARL ONION CONFIT

Braised Chestnut and Pearl Onion Confit image

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 8

10 ounces pearl onions (preferably red)
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 pound in shell or 14 ounces bottled whole)
3/4 stick (6 tablespoons) unsalted butter
1/2 cup chicken broth
2 large celery ribs, sliced 1/2 inch thick
2 large shallots, coarsely chopped (1/2 cup)
1 sprig fresh thyme
3 tablespoons dry white wine

Steps:

Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
Gently stir onion mixture into chestnut mixture and season with salt and pepper.