Ingredients
1/3
cup finely chopped shallot
1/2
stick (1/4 cup) unsalted butter
1
(14- to 15-oz) jar whole roasted chestnuts* (3 cups)
1/4
cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tbsp pure maple syrup
2
lb haricots verts or other thin green beans, trimmed
Directions
1.
Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
2.
Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
3.
Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
4.
Serve beans topped with chestnuts.
6.
Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat.
7.
Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding.
8.
*Available at some supermarkets and specialty foods shops.
9.
**Available at Laird & Co. (877-438-5247).
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