Braised Chestnut and Pearl Onion Confit
Ingredients
- 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
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