GLAZED CHESTNUTS WITH HARICOTS VERTS

Glazed Chestnuts with Haricots Verts image

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups)
1/2 cup chicken broth
1/4 cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
2 lb haricots verts or other thin green beans, trimmed

Steps:

Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
Serve beans topped with chestnuts.
*Available at some supermarkets and specialty foods shops.
**Available at Laird & Co. (877-438-5247).