Porc aux Châtaignes

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Traditionally made with wild boar, this is a classic winter dish: satisfyingly sweet and starchy, but full of rich flavour. It’s a terrific excuse to buy the fat, glossy new chestnuts as they begin to appear on markets all over France (even better to collect them wild), although vacuum-packed or tinned chestnuts are a godsend to anyone in a hurry.