All natural whole roasted chestnuts

Winter's approach brings out the Paris street vendors selling hot, roasted chestnuts. These whole chestnuts from Ardeche are great straight from the jar, as part of your favorite dessert, soup or stuffing.

Try the marrons as a seasonal side dish:

Braised Chestnuts

• 2 jars Ardeche Chestnuts
• 1/2 cup onion, finely chopped
• 1 cup port wine
• Fresh thyme
• 3 cups chicken stock
• 2 tablespoons oil and 2 T butter

Heat heavy saucepan. Add the oil, butter, 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. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

Yield: 6 servings