Frank's Recipes! Confit of Fresh Chestnuts, Walnuts, Fennel, and Onions

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Confit of Fresh Chestnuts, Walnuts, Fennel, and Onions

Confit de Chataignes, Noix, Fenouil, et Oignons

Yield: 8 to 10 side-dish servings

1 pound fresh unpeeled fresh chestnuts, or about 1 1/2 cups peeled fresh chestnuts
1 quart peanut oil, for deep frying
Sea Salt to taste
20 fresh baby onions (or substitute pearl onions), peeled
1 tablespoon sugar
5 tablespoons unsalted butter
1 cup chicken stock

Bouqet garni:
several parsley stems, celery leaves, and sprigs of thyme, wrapped in the green part of a leek and securely fastened with cotton twine

1 fennel bulb, cut into fine julienne, fronds reserved
4 shallots, each bulb cut into eighths
1/2 cup freshly cracked walnut halves
Several tablespoons poultry cooking juices (optional)
Freshly ground white pepper to taste

Peel the chestnuts:
With a small sharp knife, make a long cut, actually a tear, along both rounded sides of the chestnut, cutting through the outer shell and into the brown skin underneath. This will make the chestnut easier to peel. Pour the oil into a heavy 2-quart saucepan or a deep-fat fryer. Heat the oil to 320 degrees F. Fry the chestnuts in batches of five or six for about 3 minutes, or until the shells curl away from the meat. Drain thoroughly. When they are cool, peel the chestnuts, removing both the tough outer shell and thin brown inner skin. (The chestnuts may be prepared 1 day in advance. Cover securely and refrigerate. Bring to room temperature before cooking.)

Cook the onions:
Bring a large pot of water to a boil. Salt the water and add the onions. Cook for 2 minutes to blanch. Drain and set aside. In a large saucepan with a tight-fitting lid, combine the onions, sugar, and 1 tablespoon of the butter over low heat. Season, and cover. Cook until the onions are moist and tender, about 20 minutes. Watch carefully, and shake the pan occasionally to prevent the onions from browning. Drain and set aside.

Preheat the oven to 400 degrees F.

In a large ovenproof skillet, melt the remaining 4 tablespoons butter over moderately high heat. When hot, add the chestnuts and cook, shaking the pan, until the chestnuts are evenly golden (but not deep brown) and are fork-tender, about 15 minutes. Watch carefully so the chestnuts do not burn. Add the chicken stock and the bouquet garni, and bring to a boil over high heat.

Transfer the skillet and the chestnuts to the oven, and braise, uncovered, until almost all the liquid has been absorbed, 15 to 20 minutes. Do not allow the chestnuts to dry out. If necessary, spoon the liquid over the chestnuts so they remain moist.

Meanwhile, return the onions to low heat. Stir in the fennel julienne and shallots, and cook until softened, about 5 to 10 minutes. Add the walnuts and cook just until heated through, 1 to 2 minutes more. Remove the bouquet garni.

When the chestnuts have absorbed most of the liquid, add the onion mixture. Add poultry juices if available, stir, and taste for seasoniang. Tranfer to a large warmed serving bowl. Garnish with fennel fronds, and serve.