Porc aux Châtaignes

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Market

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.


  • 3 tbsp olive oil
  • 1.4 kg skinned, boned, rolled and tied loin of pork
  • 400 g button onions or small shallots
  • 4 cloves of garlic, crushed, peeled and chopped
  • 400 ml white wine
  • 6 sprigs of thyme
  • 1 bay leaf
  • sea salt
  • freshly ground black pepper
  • 30 peeled chestnuts


    Heat the oven to 180°C/gas 4. Heat the oil in an ovenproof casserole dish on the hob. Add the pork, brown evenly, then remove from the dish and put aside. Fry the whole small onions gently until brown, then add the garlic and cook for another minute. Return the pork to the dish and add the wine, herbs and seasoning. Boil rapidly for 3 minutes. Place the lid on the casserole and transfer to the oven. After 1 hour, take it out and add the chestnuts, then cook for a further 30 minutes.

    To serve, carve the meat and arrange on a bed of onions and chestnuts, with the sauce.