Best 2 Chestnuts Onions And Prunes Marrons Aux Oignons Et Quetsches Recipes
CHESTNUTS, ONIONS AND PRUNES (MARRONS AUX OIGNONS ET QUETSCHES)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Provided by Joan Nathan
Categories side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
- Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
- Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 32 grams, TransFat 0 grams
CZECH STUFFED CHICKEN
Provided by Joan Nathan
Categories dinner, roasts, main course
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Soak the bread briefly in lukewarm water and squeeze until dry.
- Saute the onion in the oil until soft.
- For those observing Jewish dietary laws, broil the liver first to remove the blood. Dice the liver, and add to the onions along with the mushrooms, parsley, oregano, and salt and pepper to taste. Saute until the mushrooms are soft. Add the bread, pine nuts or walnuts and apples, and mix well. Let cool.
- Stuff filling into the neck and cavity of the chicken; sew or truss closed. Lightly sprinkle outside of the chicken with salt.
- Place in a roasting pan, and bake in the oven for 1 1/2 hours, or until the chicken is almost completely cooked. Pour the orange juice over the chicken, and continue cooking for another half-hour or until done.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 46 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 1042 milligrams, Sugar 6 grams, TransFat 0 grams
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