Braised Chestnuts (Marrons Braises)

Instructions

1 Slit the shells on both sides of the nuts and plunge into hot fat until the
shells burst open, then remove the shells and inner skins. Alternatively, spread
the nuts on a damp tray and place in a hot oven until they split.
2 Butter a shallow pan and add the chestnuts. Barely cover with the stock and add
the celery and seasoning. Bring to the boil and cover with buttered greaseproof
paper and a lid.
3 Braise at 175°C for 30 minutes.
4 Remove from the liquor and place on one side.
5 Boil and reduce the cooking liquor until it forms a syrupy glaze. Add the
chestnuts and carefully incorporate them into the glaze. Use as soon as possible
and handle carefully to avoid breaking them.