1. Heat heavy saucepan. 2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree. Yield: 6 servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (2750g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 711 (23%)|
|Amt Per Serving||% DV|
|Total Fat 79g||105 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 104.2mg||32 %|
|Sodium 2419.1mg||83 %|
|Potassium 6674.2mg||176 %|
|Total Carbohydrate 474.6g||140 %|
|Dietary Fiber 73.8g||295 %|
|Sugars, other 400.8g|
|Protein 58.9g||84 %|
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Calories per serving: 3108
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