Brussels Sprouts With Chestnuts

Directions

1. Braise chestnuts by bringing 1 c. of chicken broth and 2 Tbsp. of butter to a boil in a saucepan with the chestnuts. Reduce heat, cover and simmer for 20-30 min or possibly till chestnuts are tender but not mushy.
2. Trim and wash Brussels sprouts and steam or possibly blanch till tender. Heat remaining butter in a large saucepan, add in sprouts and chestnuts, and heat through. Season with salt and freshly grnd pepper.
3. Note: To peel chestnuts, cut an X in the flat side of each one, being sure to pierce the inner skin as well as the shell. Boil in large pot of salted water 5 - 10 min. Keep in hot water while peeling. Peel away outer shells and inner skin, using a small paring knife if necessary.