Ingredients
- 3 pounds cipolline onions, stem and root ends trimmed
- 1/2 cup chicken stock or canned low-sodium broth
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- 1/4 cup Cognac
- 1 cup pitted prunes (6 ounces)
- 40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar)
- Salt and freshly ground pepper
- 2 tablespoons finely chopped flat-leaf parsley
Description
Food & Wine
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