Ingredients

1 3/4 pounds fresh chestnuts*

6 tablespoons (3/4 stick) unsalted butter

2 cloves garlic, finely chopped

3 medium shallots, thinly sliced

1 leek, white part only, thinly sliced

2 stalks celery, chopped

2 whole sprigs thyme

1 fresh bay leaf

2 1/4 cups white wine

1 1/4 cups fino sherry

2 quarts plus 2 cups chicken stock or low-sodium chicken broth

1/3 cup honey

2 teaspoons fine sea salt

3/4 teaspoon freshly ground black pepper

For truffle garnish:

• 2/3 cup truffle juice**
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup fino sherry
• 4 teaspoons chives, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

• *If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
• **Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken broth.

Description

This Recipe Was Created By Chef Traci Des Jardins Of San Francisco's Jardinière. It's Part Of A Special Menu She Created For Epicurious's...

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