Alma Lach

Marrons Braisés

Braised Chestnuts

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Put 1 pound peeled chestnuts into a skillet. Add 1 cup chicken stock and