If possible, use fresh chestnuts in this recipe; canned ones are so soft that they add little to the finished dish.
Place in a large skillet:
2 tablespoons melted butter or bacon drippings
4 plump shallots, halved, or 12 boiling onions
1 pound fresh chestnuts, peeled
Roll the chestnuts around the pan, then cook over medium heat, gently shaking the pan occasionally, until both the shallots and the chestnuts are lightly browned, about 10 minutes. Add and bring to a boil:
1 cup chicken stock or vegetable stock or water
1 bay leaf
1 sprig fresh thyme
Several sprigs fresh parsley
3 tablespoons port or dry sherry (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Brussels sprouts, halved
Reduce the heat to medium, cover, and simmer until the Brussels sprouts are tender, about 15 minutes. Remove the bay leaf, thyme sprigs, and parsley sprigs before serving.
